Grapes were harvested between 15 March and 20 March. Yields of between 5 to 6.5 tons per ha on 33 hl/ha and 42 hl/ha were achieved. Grapes were picked at 25°B to 25.5 °B with total acidity between 6.8g/l and 7.4 g/l. The pH averaged 3.5 at harvest.

In the cellar Fermentation initiated in stainless steel fermenters and underwent a series of pump overs until dry. Further maceration followed before drawing off, light pressing and racking to barrel. This wine spent 20 months in French oak barrels: 80% 1st fill, the balance in 2nd and 3rd fill barrels.

Bottling date: January 2013