in the cellar : After destalking, flavour extraction is achieved by 8-10 hours skin contact. After separation from the skins, the juice settles overnight. The clear juice is racked from the lees to a fermentation tank and inoculated with active dry yeast. Fermentation takes place at 12 - 15°C. The wine is allowed to ferment dry, and then racked from the lees, stabilised and filtered to be ready for bottling.