The grapes were fermented with inoculated yeast at temperatures of between 25 to 28å¡C, with daily pumping over and dÌ©lestage (rack and return) taking place to extract colour, flavour and tannins. The wine went through malolactic conversion in new oak casks, originating from Missouri and Central France. Ageing took place on the lees, lasting for 28 months with regular racking. In order to retain maximum concentration, the wine was fined naturally, with a series of successive rackings. Once bottled, the wine received bottle ageing for 32 months. As the wine was bottled without tartaric stabilisation, it may leave a deposit in the bottle, so decanting is recommended.