Cabernet Sauvignon: 54 %
Cabernet Franc: 23 %
Merlot: 23 %
Wines underwent separate malolactic fermentation and maturation for 5 months in 100% French oak, second fill barrels. The wines were then blended and underwent another 10 months maturation in French oak barrels of which 50% were new and 50% second fill.
All the components were fermented separately in stainless steel tanks at about 24 degrees Celsius, with a preceding cold soaking period of 5 days at 10 degrees Celsius.