The grapes were rigorously sorted, ensuring that only ripe clusters, free from rot or sun burn, underwent gentle pressing with a controlled pre-oxidation of the must. The free run and lightly pressed juices were chilled to 4å¡C to 6å¡C and cold stabilised for 48 hours. The must was then racked to egg shaped concrete tanks and large Burgundian oak barrels, of which 16% were new, where fermentation took place with natural yeasts at temperatures of 15å¡C to 17å¡C. After fermentation, the wine was left on its lees and aged for 10 months with regular bÌ¢tonnage, imparting the wine with more body, weight and identity.