100% Cabernet Sauvignon grapes are used in the production and the vines, which are planted in a sandy Gamka River soil bed, are trellised and micro irrigated.

The grapes are harvested at the beginning of March.  The grapes are handpicked at optimal ripeness between 23 – 24.5 degrees Balling.

Cold maceration period is allowed before the fermentation process is started.  Fermentation takes approximately five to seven days in open fermenters with constant pump overs.  After the grapes are pressed the wine undergoes a second fermentation after which the wine is aged in concrete tanks with French Oak staves for 12 months before being bottled.