The grapes were harvested at optimum maturity and were fermented with natural yeasts at controlled temperatures. During fermentation the temperature was maintained at a maximum of 21å¡C; then it was reduced to between 18 to 20å¡C during malolactic fermentation. The wine was matured for 18 months in stainless steel vats at 14å¡C, of which the first nine were on the fine lees to impart complexity and texture. It was made without oak influence to retain the purity of fruit and to let the characteristics of the Premier Cru Mont de Mileu terroir shine through.