The Cabernet Sauvignon vines were established in 1998 and 1999 and the Tinta Barocca
vines in 1975 and 2006. These vineyards are trellised and under micro irrigation. General soil
type is calcareous.
The grapes are picked at optimum ripeness at approximately 25 °Balling (Brix). After destemming and slight crushing the mash is taken to stainless steel tanks for fermentation on the skins. Cold soaking is done for 2 days or until the fermentation starts naturally when after cultivated wine yeast is immediately inoculated. During fermentation the temperature is controlled between 25-28 °Celsius and the cap wetted every 2-3 hours by means of pumpovers and a process called delastage twice a day. This allows the colour and flavour to be extracted very effectively from the skins. The must normally takes 5 days to ferment dry. Another day is then allowed for additional skin contact before racking and pressing. French oak is then introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months.