in the cellar : Production:
Destalking and crushing. Addition of SO2 and Flavour Extraction Enzymes. Mash cooled to 15 °C and kept in the press for a 4 hr skin contact period. Settling overnight at 15 °C. Partial Fermentation in steel tanks at 15°C with yeast D 47. Racked into new French Oak barrels at 12°B to finish the fermentation there. Wine kept on the lees for 9 months after fermentation. Batonnage carried out every second week. Malolactic fermentation completed. Tartrate stabilization and minimum filtration.