The grape varietals were handpicked separately at phenolic ripeness and stored at 10 °C to ensure the finest flavour and freshness. Subsequent processing, fermentation and maturation was carried out separately for each varietal. Upon crushing the grapes into 70 HL French oak casks, a temperature of 10 °C was maintained for 10 days with skins and juice in contact to ensure a sufficient cold maceration for optimum colour and tannin extraction. The wine is then transferred to 40% new and 60% older French oak barrels for 16-22 months. By using only 40% new oak, the fruits within each varietal are respected and allowed to combine in perfect harmony ensuring truly magnificent fruit flavour and tannin structure. Much care and attention is taken in selecting barrels containing maximum flavour and character for use in the final Bordeaux blend.