in the cellar : No skin contact is employed. 30% of total volume were whole bunched pressed, the remainder destemmed, crushed and pressed. Juice recovery amounted to 585 l/tpn, which indicates the extremely gentle handling. After settling overnight, the juice was racked to 225 l French barrels for fermentation. 100% of the wine was barrel fermented and matured on the lees of 7 months.