Following the hand-harvest and the destemming of the grapes, the fruit of each harvest day is vinified separately. The most promising batches are put into new French and Austrian barrels. After 15 months of ageing, the best barrels are blended. The nose is layered and deep, with intense oak spices, black pepper, anise, nutmeg, black and red berries, blackberries and currants. The palate is long and layered with pink pepper, forest fruit and rosehip.