in the cellar : The grapes used for this wine come from new clone as well as old clone vines. The ripe grapes are hand harvested and fermented for 3 days on their skins, then pressed in traditional basket presses. The average fermentation temperature is 32C. After malolactic fermentation the wine is racked and then goes into specially selected 225 liter oak barrels of which approximately 25% are American and 75% French Nevers. The wine spends 12 months in wood before being racked, fined with egg white, filtered and bottled.