in the cellar : After crushing and destalking, the pulp was pumped into separator tanks where skin contact for ± 4 - 6 hours was given. Settlement took place overnight. The free run juice was inoculated with active dry yeast. Fermentation takes place at about 12ºC - 15ºC. After fermentation. The wine is kept on the lees for 1 - 2 months. When the wine is required for bottling, its is racked, stabilised and filtered. No wood contact.