For this vintage all the work was simply focused on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only indigenous yeasts. After harvest the grapes were sorted and fully crushed. Pre-fermentation cold maceration for 5 days at 6 degrees Celsius. Fermentation at 28 degrees Celsius in 300 hl stainless steel tanks with daily pump-overs over a length of 25 days followed by malolactic fermentation. Ageing on fine lees with micro oxygenation for 3 months. Aromas of ripe pepper and blackcurrant with a roundness and a silky structure and a fresh and lingering finish.