in the vineyard : A blend of 92% Merlot and 8% Cabernet Franc. Grapes were selected from two vineyards, namely Kopland and Laer Schaapenberg. Two clones are used, a French Bordeaux clone and the Italian clone (small berries vs. the larger ones of the French clone). The vineyards are dry land with a average yield of 7 tons/ha.
in the cellar : Standard crushing / destemming. Fermentation with specially cultured yeasts at 26-28°C in closed fermentation vessels. A maximum of 15 days on the skins, light pressing and into barrels for malolactic fermentation. The wine is matured for 17 months in 225l French Oak (only new Torasand, 50%).