in the cellar : The grapes are hand harvested at optimal ripeness, then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. The average fermentation temperature is 32C. After fermentation the skins are pressed in traditional basket presses. The free run juice is then combined and malolactic fermentation takes place spontaneously in the tank. Thereafter the wine is racked and goes into 225l oak barrels (100% American and 80% French) for 4 months. After barrel maturation the wine is fined, filtered and bottled.