The vineyards facing north and south for this wine are soiled deep oak leaves and stand vertically in shot position. Irrigation is monitored and planned according to the availability of soil moisture. Early leaf picking in the bundle zone and a narrow hood allow sufficient sunlight. The canopy ensures ripe tannins and optimal taste when harvested. The bundles were placed on the sorting table to ensure that removal of all stems and retention of a total berry content of 30% in The fermenter The mash was then cold soaked overnight at 12° C. Fermentation was carried out at 24-28 degrees Celsius in open stainless steel fermenters with a commercial yeast strain variety Pumpovers were carried out 3-4 times a day to extract aroma and tannins structure. The mash was pressed immediately after the main fermentation to avoid the extraction of hard tannins. The wine was fed after secondary or malo-lactic acid fermentation in 225 liter barrels. Ageing in 25% new, 52% second and 23% third French oak The barrels lasted 18 months and the wine was lightly filtered beforehand for bottling. Intense aromas of dark plum, mulberry and licorice with a touch of mint. A generously juicy midpalate is well absorbed by ripe tannins and long-lasting pepper wood spice in the long finish. The bold structure of this Merlot ensures versatility and would work well with a combination of a wide selection of game, especially ostrich.