Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Fermented in small oak fermenters and stainless steel open vats. The fruit was destemmed and sorted to create five individual, clonal, whole berry ferments. Every block from Primavera made it into the final blend – just a beautiful vintage on that red soil. All parcels were matured in French oak – 25% new, 75% older – for eight months in 225L barriques Taransaud, Vicard and D&J. Racked to blend, no fining, no filtration. Bottled by gravity.

Cellaring is recommended from two to ten years.