Only a small batch of 3 tons was produced in an open fermenter. Half the grapes were destemmed and the other half was whole bunch with gentle crushing-footstomping by the cellar team. Fermentation took place with selected Rh�ne yeast strains at 22-26 C. Punch downs were only done twice a day. The wine was barrel matured for 10 months in 100% French oak. a Selection of mostly older barrels was made not to overshadow the natural grape tannins and fruit flavours.