Different varieties are hand-harvested from multiple vineyard blocks on the same day, with all fruit cooled overnight in a refrigerated room. The following day, the grapes are pressed together, meaning the blend is created in the vineyard. Fermentation is natural, and after completion, the vessels are topped and the wine is aged for approximately 20 months in old French oak foudres and 500-litre barriques, allowing for gentle development and integration.

The nose offers complex aromas of perfume, spice, tea, stone fruit, and citrus blossom. The palate is textured and ripe, with gentle tannins, impressive length, and a layered profile of mineral and stone fruit flavours.