in the vineyard : Dry land vineyards with an average yield of 6 tons/ha. Southwest-facing slopes with Hutton soils. The hedgerow trellising system is employed and the vineyards are spur-pruned. An intensive canopy management program ensured optimum sunlight penetration and aeration, with subsequent production of high-quality fruit.
in the cellar : After 3 days cold soaking, alcoholic fermentation was initiated. The must in tank was pumped over 3 times a day, including an aerated pump-over. The must in the open fermentors was punched down 4 times per day, and a single delestage ( rack and return ) was performed. At 3° Balling, the wine was pressed and completed alcoholic fermentation in tank. About 20% of the wine underwent malolactic fermentation in American oak barrels, the balance in tank. The wine was matured in barrel for 12 months, comprising 40% new American oak.