in the cellar : No sulphur was used until after juices were separated from the skins. Fermentation was initiated in stainless steel tanks with D47 yeast, after settling and racking. When the first signs of fermentation were noticed, juice was transferred to small barrels. 40% new and 60% older French oak, mostly Vicard and Francois Frere. Must fermented at 14 – 17 ÂC. Lees were stirred up twice daily for six weeks after which the wine was racked and sulphured, returned to barrel and stored at 14ºÂC. Total barrel maturation time was nine months.
This wine was bottled on 19 December 2001.