in the cellar : Grapes are destalked, crushed and chilled to 12°C, then pumped into static drainers. Minimum skin contact, juice are then drained into settling tanks. The clear juice are racked from the lees into a fermentation tank and inoculated with active dry yeast. Fermen-tation took place at 12 to 15 °C, when fermented dry the wine are racked from lees, stabilized, filtered and bottled.