in the cellar : The style of winemaking can be tasted in the wine, soft, easy, smooth style, with no harsh tannins. The grapes ripened mid season. Fermentation took place in stainless steel tanks with daily pump overs to obtain the colour from the skins. Malolactic fermentation was encouraged whilst on the skins. The pressing of the skins took place three weeks after fermentation. The wines were blended immediately. Only 20 % of this wine was wood maturated and the balance was stored in upright stainless steel tanks.