in the cellar : In the cellar the juice fermented on the skins in open tanks at 25 to 27 °C for 5 to 7 days until dry. After secondary malolactic fermentation the wine was wood matured for 17 months – 40 percent in new French oak casks, 5 percent in new American oak, 45 percent in second-fill and 10 percent in third-fill casks.