Around 30,000 bottles produced. The Merlot and Cabernet Sauvignon vines are grown in deep gravelly soils and average forty years old. The vineyards are sustainably managed and pruning is carried out by hand. Vines are trained using the simple Guyot system and fruit is harvested manually. Fermentation takes place in thermo-regulated stainless steel tanks followed by ageing in oak barrels for 12-15 months.