Grapes were hand-picked and collected in small perforated cases. The whole bunches were gently pressed for a long time to get the best quality of juice possible. The must temperature was then lowered to 12° C to postpone the beginning of fermentation and allow for settling over 48 hours. Once cleared, the alcoholic fermentation could start in tanks using the “indigenous” yeasts. The must was then transferred in French oak barrels for a 9 months-ageing period using 15% new oak barrels which underwent a long firing at low temperature for light, subtle, delicate oak flavours. The malolactic fermentation was not completed to keep some tension in the wine and we only stirred it twice during its maturing with this same purpose.