in the vineyard : The wine was made from trellised vines, planted in 1981 and in 1983, 310 metres above sea-level.
in the cellar : Applying a marionette drainage system, used in many French cellars, Bredell was able to drain the clean juice into the fermentation tanks without any settling. After fermentation at between 15°C for 22 days, the wine was transferred to American oak barrels where it underwent malolactic fermentation and was aged for four months. Bredell made up the final blend from a selection of the best barrels, which received a very light fining before bottling.