in the cellar : Vinification :
The grapes were hand-picked at 24ºBalling, placed into bins and immediately transported to the cellar. After being destalked, the skin and juice were placed in separators. Thereafter the jice was transferred to stainless steel tanks and inoculated with yeast. At 3ºBalling the juice was pumped to 225 liter French oak barrels of which 20% were first-fill barrels and the remainder second and third-fill barrels. Thereafterf the wine remained in the barrels and for the first two months it was stirred once a week. For the following two months the wine was stirred once every four weeks. Thereafter the wine was left on the lees without SO² until bottling in January 2000.