The grapes were hand-picked in the early morning and force- cooled to 4 °C. They were bunch sorted, de-stemmed and berry sorted on vibration tables by 25 highly trained staff members. The berries were gently crushed into a satellite tank and deposited in an open fermenter. Five percent was left whole bunch. The must was de-juiced by 8%. It was given a cold soak of 4 days at 9 °C protected by a CO 2 blanket. The juice was pumped over once daily during this period. The tank was then heated to 18 °C and allowed to start fermentation naturally. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down five times daily. After fermentation the wine was left on the skins for another two weeks
before being pressed into 60% new Allier French oak barrels. The press fraction was kept separate. Malolactic
fermentation was completed in the barrels. After malolactic fermentation the wine was given a low sulphur
dose and left on its lees for 10 months. The wine was then racked, blended and returned to barrel. After a total of 22 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.
Total Production: 3591 Bottles