This wine consists of only one cultivar, Merlot. The grapes were handpicked and came in at 24.5 – 25 Balling, were destemmed and cold maturation lasted 48 hours.  After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 24-25C.  In this 18 day period regular (4 times per day) pump overs were exercised on each tank.  The juice was pressed when the fermentation finished which paved the road for Malolactic fermentation to start and finish in 18 days.  The wine matured in 100% French oak barrels for a period of 12 months.  After maturation, the wine was prepared for bottling.