Handpicked in late March, with the Grenache in early April, at optimal ripeness in the early morning to retain the natural freshness within the grapes.
A mixture of clay, siltstone, quartz and shale on a deep, iron rich subsoil requiring minimal irrigation
The fruit was destemmed and transferred into a concrete steel tank where it was kept cool until fermentation started naturally. A 4-5 week maceration allowed for maximum colour and the tannins to soften.
The Grenache was aged in concrete tanks for 12 months. The Touriga Nacional and Shiraz were matured in a combination of new and old oak for 12 months. At the completion of the maturation the blend was assembled to enhance complexity.