The grapes are obtained from cabernet sauvignon wine-plants which are grown on tall hills facing south-east thereby achieving high quality characteristics and extraction potential. The output is quite low per hectare.
Skin maceration is done for about 10 days and controlled temperature fermentation is also achieved partly in steel tanks and partly in wooden barrels. The delestage system is adopted.
This is performed by using French old aged oak barrels for about 2 years and then stored in bottles for at least 6 months.
The wine emphasizes a decisive taste with fruity and spicy flavours accompanied with a strong and important structure.
Its alcoholic content is 13,5% vol.