in the cellar : Optimally ripe grapes are crushed and fermented for 3 days on their skins, then pressed in traditional basket presses before completing primary fermentation in the tank. The average fermentation temperature is 32C. Malolactic fermentation takes place in the tank. After racking, the wine goes into specially selected 225l oak barrels of which approximately 30% are American and 70% French Nevers. The wine spends 12 months in wood before being racked, fined with egg white, filtered and bottled.