All were sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3 - 5 times per day for 5 days. Once fermentation was complete, the wine was drained off the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the transfer of the wine to a combination of 225 litre barrels of French (85%) and American (15%) oak types for 12 months