in the cellar : The grapes were de-stalked and crushed and given a gentle pressing. The juice was pumped into stainless steel tanks, where it settled overnight. The clear juice was then racked off and innoculated with a cultured yeast. The fermentation temperature was controlled at 14ºC and lasted for approximately 2 weeks. After both wines had completed their fermentations, they were blended, stabilised and given a light filtration before bottling.