in the cellar : Grapes were harvested at 24ºB. After crushing and destemming, the juice, together with the grape skins were allowed to ferment in open tanks at a temperature between 25ºC and 28ºC and for a period of approximately four days. In order to optimise colour, flavour and extract uptake, the juice was only separated from the skins after it was allowed to ferment down to 5ºB. Hereafter the juice was drawn off from the skins and transferred to closed fermentation tanks. Any juice remaining in the skins were recovered by using the gentle squeeze of a tank press. On completion of the fermentation process the wine was racked from the lees and after giving it a light gelatine fining, transferred to 225 L oak casks for maturation.