in the cellar : After destemming and crushing the grapes were given limited, up to 6 hours skin contact to extract flavour, the juice were settled overnight and transferred to French oak barrels from three different Burgundian cooperages (75% new and 25 % 2nd fill). Fifty percent of the barrels were then inoculated with a burgundian-isolated yeast and the rest of the barrels were not inoculated and left to ferment naturally with the wild yeast population present on the grapes. This part of the wine took seven weeks longer to ferment, which gives the wine a lot of richness and complexity. After the fermentation the lees were stirred once a week to enhance the yeast autolysis, this also added complexity and mouth feel. The stirring of the lees keeps the wine reductive thus it was left on the lees without sulphur in the barrels for 9 months. After tasting and blending trails the wine were blended, stabilized and bottled.