in the cellar : Hand picked at optimum ripeness, crushed and gently fermented at warmer temperatures in stainless steel for a period of 1 week during which the colour was extracted from the skins by regular pumping over the juice. One week maceration on the skins after fermentation, to ensure soft round tannin structure. The wine was age in 50% new French oak and 50% new American oak for a period of 12 months. A rough filtration was given to the wine before bottling.