This project started in 2003 , after selecting a particular vineyard they decided to make a severe choice of “low production” Merlot grapes .The harvest has always been made very late and than the grapes are partially dried on racks for 1 month .

Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 15 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate.