in the cellar : After destalking and chilling flavour extraction is achieved by 12 hours skin contact. After separation from the skins the juice is settled overnight. Clear juice is racked from the lees to a fermentation tank and inoculated with active dry yeast. Fermentation is at about 13 °C to keep the flavours. The wine is allowed to ferment dry, then racked from the lees, stabilised and filtered ready for bottling.