(From 2011 Vintage) Grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins by natural yeasts and takes place in temperature-controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of 15 days follows before pressing. The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation. Following a period of four to six months in French barriques of two to three years' use, the wine is racked into large Slavonian oak vats of 4,000 to 7,000 litres' capacity for 24 to 30 months. A light egg-white fining precedes bottling.