The grapes for this wine are carefully selected. Grapes for this wine were handpicked at 24°B from selected clones of Cabernet Sauvignon vineyards. After destalking and the addition of selected yeasts, the juice, together with the skins were allowed to ferment in stainless steel tanks at controlled temperatures between 25°C and 27°C. Punch down method was used for colour and tannin extraction.