in the cellar : The grapes were harvested from 15-year-old vines on an Eastern aspect. Both cultivars were fermented in open tanks and allowed to macerate for up to twenty days after fermentation before being lightly pressed. The wines were blended before being matured in French oak barrels originating from the Voges, Never and Aliier forests, for twelve months. After maturation the wines were egg white fined before filtration and bottling.