in the cellar : The grape must settled at 14°C and was then racked into fermentation tanks, where it was inoculated with a cultured yeast strain. The must fermented for 16 days at 18°C. The wine was prepared oxidativley (no SO2) and was left on the primary lees for 90 days (sur lies) to gain extra complexity and creaminess. The wine was bottled in June 2005.