in the cellar : After destalking, flavour extraction is achieved by 8 hours skin contact. After separation from the skins the juice settles overnight. Clear juice is racked from the lees to a fermentation tank and inoculated with active dry yeast. Fermentation takes place at 12 - 15 °C. The wine is allowed to ferment dry, then racked from the lees, blended, stabilised and filtered ready for bottling.