in the cellar : After crushing and destalking the pulp is pumped into separator tanks where skin contact for ± 4 - 6 hours is given. Settlement takes place overnight. The free run juice is inoculated with active dry yeast. Fermentation takes place at about 15°C. After fermentation, the wine is kept on the lees for 1 month. Eight months on 100% French MT staves. When the wine is required for bottling, it is racked, stabilised and filtered.