in the cellar : The grapes were destemmed with crusher rollers open, to allow a proportion of whole berries into fermentation tanks. After 2 days of cold maceration, yeast was added and the must was fermented in stainless steel red wine fermenters, temperature-controlled. Following fermentation, the wine was left on the skins for a further 5 days; the pressings were fined and added to the free-run juice.
The wine was matured for 8 months in third and fourth French Oak Barrels.