in the cellar : In the cellar, the juice fermented initially in stainless steel tanks. After a few days a percentage of the juice was transferred to oak casks for fermentation and the wine matured in the wood for about 8 months. Second fill casks were used. During wood maturation the wine was stirred weekly. After fermentation the finest barrels were selected and the wood-matured wine, adding up to 42%, were blended with the tank fermented Chardonnay. Only those barrels that showed exceptional Chardonnay qualities and the very best wood integration were chosen. The component that fermented in the tanks was left on the fine lees for about 8 months.