| 釀造 |
After a very light pressing, the fermentation was carried out in stainless steel tanks at a temperature holed to 79-83 °F (26-28 °C). The maceration on the skins, which utilized pumping over of the skins and rack and return techniques to assure a gradual and balanced extraction of color, aroma, and structure, lasted between 15-18 days. |
| 陳年 |
After being run off its skins, the wine went into 300-liter puncheons of French and Hungarian oak where a complete malolactic fermentation took place. The wine then aged in these puncheons for 20 months before being bottled. A further 20 months of bottle aging preceded commercial release. |