in the cellar : Grapes were destemmed and crushed, given 3-4 hours skin contact and thereafter fermented in stainless steel tanks. The wine was made reductively, excluding as much air as possible during the winemaking process in order to retain substantial fruit flavours. Prior to bottling, the wine was gently fined and filtered.
Grapes, juice and wine were treated reductively until bottled in a further successful attempt to maintain as much fruit as possible.