in the cellar : After harvest, the grapes were cooled overnight to 10 ºC prior to vinification. The grapes were sorted, de-stemmed, crushed, pressed and allowed to cold settle for two days. A portion of botrytised grapes were was allowed through on the sorting table.The juice was cold- fermented at 12 °C using VIN 13. After fermentation, the wine was left on the lees for a period of three months for the development of flavour and mouthfeel.