Sourced from a premium vineyard in Kersbrook, where the clones and viticulture reflect a balance of traditional practices and modern precision. The vines are hand-tended, with fruit carefully sorted bunch by bunch, naturally open fermented, basket-pressed, and matured in seasoned French oak barriques from bespoke coopers.
The wine is crafted with 50% whole bunch fermentation and aged for seven months in second- and third-use French oak, enhancing complexity while preserving purity of fruit and structure.