in the cellar : After crushing and destalking the pulp is pumped into separator tanks where skin contact for ± 4 - 6 hours is given. Settlement takes place overnight. The free run juice is inoculated with active dry yeast. Fermentation took place in barrels. After fermentation, the wine was kept on its lees for 6 months, then racked and matured in a tank. When the wine is required for bottling, it is racked, stabilised and filtered.