in the cellar : The grapes were crushed and de-stemmed with no prolonged skin contact. The clean juice was racked after settling in stainless steel tanks overnight. Fermentation began in tank to ensure a strong, healthy fermentation at a controlled temperature, before going in to a combination of new and second fill French oak barrels, 225L as well as 500L barrels were used, for the majority of the fermentation period. The wine spent a total of 8 weeks in barrel before being racked in to a stainless steel tank were it spent the remainder of its time on the fermentation lees. Afterwards it was lightly fined, stabilized and bottled.