in the cellar : Grapes were handled with care and worked reductively, although no ascorbic acid was used. Six hours skin contact at 14°C was allowed, before pressing with bag press up to 0.5 bar when pH started to change. Juice was settled overnight, racked off lees and inoculated with VIN 7 yeast. Fermentation occurred in stainless steel tanks between 11° - 15°C and lasted for 21 days.