The vineyards of these grapes have a light soil that yield fruit with ripe & concentrated flavours perfect for making Arros. After hand picking & careful sorting, the grapes are fermented in tank for a minimum of 15 days up to the point where maximum flavour & tannins are extracted. The resulting full bodied wine is filled in new and used barrels of French and American origin. Shiraz & Cabernet Sauvignon are carefully paired with the right type of oak and toasting levels for 12-15 months of maturation. Post barrel ageing, the wine undergoes minimal filtration and then bottled under cork. The wine is further aged in bottle for a minimum of 6 months prior to release.