The vineyard is planted with 90% Merlot and 10% Cabernet Franc. Old vines, with an average age of 40 years the vineyard follows a stringent selection process, the fruit is fermented in temperature-controlled, traditional shaped cement tanks.

Fermentation takes place on a parcel by parcel basis. Malolactic fermentation takes place in 50% new, French oak barrels and aged for an average of 15 months. The first six of which are spent on its post, malolactic less that enables the richness of the wine to increase.