The berries were carefully selected; then in the absence of oxygen, the bunches were loaded whole into the press. The pressure applied during this phase was of the utmost softness and delicacy. This process, together with the careful selection of the must and its subsequent decanting for no less than 12 hours, retained the maximum fruit flavours. Fermentation took place in stainless steel vats at a controlled temperature of less than 20å¡C. The wine was aged on its fine lees for a few months, followed by a subsequent period in the bottle, prior to release.