in the cellar : Different batches were treated in various ways. Certain fractions were put through the "flash pasteurization "process to optimize colour and taken back to the skins for alcoholic fermentation. Some of the batches were pasteurized, and pressed immediately to be fermented on oak to ensure the rich, dark coffee aromas. The other batches were fermented conventionally on the skins after crushing and destemming, and pumped over vigorously during the course of alcoholic fermentation, to be racked and pressed directly onto French oak for the completion of fermentation. All the wine completed malolactic fermentation on French oak, after which it was stabilized.