in the cellar : Grapes are destalked, crushed and chilled to 12°C, then pumped into static drainers. After about four hours of skin contact the juice is drained into settling tanks for settling overnight. The clear juice is then racked from the lees into a fermentation tank and inoculated with active dry yeast. Fermentation takes place at 10 to 13°C for about 14 days. After fermentation, the wine is racked, stabilised and filtered to be ready for bottling.