in the cellar : The grapes wre picked at 21,5º to 22,5ºBalling early in the morning to preserve the flavour and aroma. In the cellar the juice received 4 to 12 hours skin contact after being cooled to 8ºC. The juice fermented cold at 14ºC for 10 to 14 days. The wine was left on the fine lees for 3 months before being bottled.