about the harvest: The grapes were harvested into bins and transported to the cellar immediately. The grapes were harvested on the 28 January 2002 at 22,0° Balling; 3,26PH; 8,2 TA.
Tons per hectare: 5,6 tons per hectare
in the cellar : After being destalked, the skins and juice passed through the separators. The juice was transferred to stainless steel tanks and the skins to the press. The juice settled overnight and then after the juice had settled yeast was added. After the juice had fermented to between 2-3°B, it was pumped to the Frech oak barrels. 33% of this wine was barrel matured for 9 months, the remainder in stainless steel tanks. The wine was removed from the barrels, filtered, stabilised and bottled.