in the cellar : In the cellar the juice received 4 hours’ skin contact. 60% of the juice fermented in stainless steel tanks at 13°C for 16 to 20 days. The rest fermented in small, new casks of French oak at 20 °C for 7 days. After secondary malolactic fermentation in the barrels, and 4 months on the lees, the wine was blended, bottled and matured for a year until it was released.