For the red component the grapes were transferred to tank for fermentation after destemming but no crushing. i.e. whole-berry. Wanting to preserve the freshness and elegance of this typical Rhone style blend the grapes were gently handled during fermentation and were only pumped-over twice a day. After pressing the wine underwent malolactic fermentation in tank before being transferred, for maturation, to a combination of older oak barrels for 14 months. The Viognier component was pressed and cold fermented in tank. The wine was left to mature in tank on the yeast lees until being racked for blending with the other components.