Made at the new 'State of the Art' winery built in early 2000, the grapes for this dark and peppery red wine are picked using the latest machines which avoid bruising the fruit or damaging the vine in any way. The grapes are de-stemmed, crushed and fermented in steel tanks where the 27 days ferment takes place under sterile, temperature controlled conditions, with the aim to preserve the natural red fruit characters and peppery freshness of the Syrah grape. The wine is pumper over and the skins macerated, with a small portion of the wine being whole bunch fermented. The wine, once clarified slightly, is stored in steel tanks in inert conditions and bottled young in small batches throughout the year, with minimal sulphur used. This wine, like all others from the Cremele Recas winery, is vegan friendly since 2019.