in the cellar : The grapes were de-stalked, crushed and pumped into the press. After a very gentle pressing, the juice was pumped into stainless steel tanks where it settled overnight. The clear juice was racked off into the fermentation tanks where it was inoculated with cultured yeast. After the wine had fermented dry, it was racked off its lees blended, stabilised and given a light filtration before bottling.