Alternating periods of wet than hot weather through the growing season were followed by a cool showery August. The vintage came good with a dry sunny September.
The grape bunches were de-stemmed and lightly crushed with further deselection of unwanted berries before charging directly into stainless steel vats.
The wine was removed from barrel into vat, tested and bottled with minimal filtration.
The must was cold soaked for 24-36 hours in 1000 / 500 litre vats with initial open then closed pump-overs until alcoholic fermentations was complete.
The young wines were racked off, the marc basket pressed and the young wine re-assembled prior to malolactic fermentation in vat.
Viticulture and Wine making was carried out in line with (ECOCERT) organic requirements - in conversion.
Following malolactic fermentation, the young wine was racked off into barrels for 11 months maturation in 1-3 year old French oak.