The grapes were hand-harvested, with each variety brought in separately and only when the fruit had reached its optimal maturity. The vinification process was tailored to respect the unique characteristics of each grape variety and to capture the essence of the Sauvageonne terroir. The grapes were destemmed and chilled to 8å¡C, then lightly pressed to extract only the finest juice. The must was then allowed to settle at controlled temperatures, followed by fermentation which lasted between 15 to 30 days depending on the degree of clarification. Half-way through fermentation, a proportion of the must was transferred into 225-litre oak barrels for six months of maturation. The wine was left to mature over fine lees with regular stirring. Gently fined the wine was bottled early to retain freshness.