Production 
On arrival at the winery the grapes were destemmed and crushed to allow for a maceration of a few hours before pressing. The resulting juice was fed by gravity to fifth use French oak barrels where it was slowly fermented at winery temperatures for 6 weeks with selected yeasts until fermentation stops. Following fermentation the wine was racked to stainless steel tanks, to avoid oxidation and preserve freshness. The wine was clarified with bentonite clay and isinglass before being filtered and bottled in June 2018. Only 8,184 bottles of 375ml were produced.