Grapes are left to mature on the vines until mid-October, they are checked daily in order to pick at the absolute peak of maturity. Grapes are then carefully selected by hand. Vinification: The grapes are de-stemmed and soft crushed in order to cause the least possible damage to the skins, resulting in optimum colour extraction and softer tannins. Frequent delestage takes place at the beginning of fermentation. The gentlest of remontage is then carried out for short periods throughout the latter part of fermentation in order to achieve best extraction.Fermentation takes place in temperature-controlled conditions in stainless steel for 8-10 days at 30deg.