Viticulture and Vinification

The grapes are sourced from low-yielding old vines on the sloping hillsides of various vineyards. The areas lie on old volcanic soils that are composed of 70% schist, which helps create high-quality grapes with great structure and freshness.

Carefully selected hand-harvested grapes are de-stemmed and gently crushed. Indigenous yeasts are used for fermentation in stainless steel tanks which lasts between 18 and 20 days. Our talented winemakers use the traditional techniques of pumping over and punching down twice a day to extract the optimum amount of flavour from the grapes. We also use a secondary malolactic fermentation which transforms malic acid into lactic acid and results in a wine with finesse and roundness. The Syrah and Grenache are vinified separately before we carefully blend them to create the perfectly balanced wine.