in the cellar : The grapes were destemed before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. They were fermented in stainless steel and wooden upright (foudre) fermenters naturally without inoculation of selected wine yeasts.
Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin development.
The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of eighteen months in 10% new French oak and the rest being older French oak barriques.
During the maturation the wines received five racking’s. The wine was bottled in December 2012.
120 000 bottles were produced.