in the cellar : No SO2 was added until after malolactic fermentation. Fermentation on the skins lasted for 5 days, allowing the temperature in the tank to reach 28°C. The must incorporated air during pump-overs. Temperature of the must was kept at 21°C for the last two days on the skins. After pressing, the wine was transferred to 225L French oak barrels for a period of 15 months (by August 2001). This blend consists of 63% Cabernet Sauvignon, 19.3% Merlot and 17.7% Shiraz.