in the cellar : The grapes were fermented on their skins for 7 – 8 days, then racked off the skins. The press juice was then added back to add complexity. The grapes from each vineyard were seperately vinified to maintain their individual characters.
After fermentation a selection was made. 74% of wines were placed in small barrels (300l) of new French oak, and 26% in stainless steel.