in the cellar : The grape must settled at 14°C and was then racked into fermentation tanks, where it was inoculated with a cultured yeast strain. The must fermented for 16 days at 18°C. The wine was prepared oxidativley (no so ) and was left on the primary lees for 90 days (sur lies) to gain extra complexity and creaminess. The wine was bottled in June 2003.