One of Turi's top wines, the ripe Cabernet grapes are mainly hand picked and the grapes de-stemmed at the winery, with the grapes crushed and fermented on the dark skins for around 26 days, with the wine benefiting from several immersions of the skin cap and a lees pressing to extract riper tannins and colour. The wine is then transferred into large oak barriques for a short time, before racking back into tank for marrying, settling of any lees and then a light filtration is applied pre-bottling