in the cellar : The must was inoculated in tank and then transferred to 1st and 2nd fill 225 French wood for barrel fermentation. This must was lees stirred twice a week for the first 4 weeks and then once a week for 3 months. The wine remained on its original fermentation lees, without sulphur dioxide, in barrel for 6 months. Malolactic fermentation occurred in the 2nd fill barrel. After 6 months the wine was blended to tank. The wine was protein and cold stabilised and given a gentle filtration before bottling.