in the cellar : The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on their skins in open fermenting tanks. The average fermentation temperature is 32° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and goes into 225 liter oak barrels (100% French for 4 months. After barrel maturation the wine is blended (60% Cabernet Sauvignon, 40% Shiraz), fined and bottled.