The grapes were hand-picked on April 25th and rigorously selected to ensure that only healthy, ripe berries were vinified. After crushing, the grapes were cold macerated at 6å¡C, under anaerobic conditions for six days in a stainless steel tank. Fermentation took place with natural yeasts at 27 to 28å¡C for 20 days with three daily pump-overs. 15% was whole bunch fermented, i.e. with its stalks, to achieve greater aromatic complexity and structure. The wine remained in contact with the lees and skins for 14 days in order to further enhance its structure. It was aged in 500 litre French oak foudres for 12 months, where it underwent malolactic fermentation.