in the cellar : After crushing and destalking the pulp is pumped directly into rotor tanks and inoculated with active dry yeast. Fermentation takes place at about 24 to 27°C. Colour and flavour are extracted from the skins through rotation of the rotor tanks during fermentation. When fermented dry, malolactic fermentation follows. After completion the wine is racked. The wine was barrel matured for ± one year in French oak. Before bottling, the wine were stabilised and filtered.