||30% Cabernet Sauvignon, 30% Merlot, 30% Sangiovese, 10% Syrah
||Starts at beginning of September and last until second part October.
||The grapes were vinified separately with maceration taking place over 3 – 4 weeks in temperature controlled conditions. Fermentation took place on indigenous yeast at controlled temperature 25-30°C in stainless still tanks.
||Following fermentation the wine remained for nearly three months in small French oak barrels. Further refinement in bottle before being released.