Winemaking
After a gentle crush, grapes and juice were chilled to 10C and remained for 3 days under anaerobic conditions before selected yeast inoculation. Fermentation occurred at 28-29 C for 7 days with a "pumping over" regime of 3-4 times per day. The wine was left on its lees and skins for an additional 5 days in order to get more structure. After malolactic fermentation the wine was racked into French oak barrels and aged there for 10 months.