in the cellar : The grapes went into cold storage overnight before being de-stemmed and crushed straight into the press. The free run and first press juice was kept separate from the heavy pressed juice. After 2 days of settling at between 11-14◦C, the juice was racked of its lees and inoculated with a carefully selected cultivated yeast. Fermentation took place at 18◦C for 2 weeks. The wine was, thereafter, lightly fined and filtered before being bottled.