THE GRAPES WERE HARVESTED AT 24.5 °B, THE JUICE SPENT 24 HOURS ON THE SKINS BEFORE INOCULATION. FERMENTATION TOOK PLACE AT 26 - 28°C. PUMPED OVER DAILY DURING ALCOHOLIC FERMENTATION. MALOLATIC FERMENTATION TOOK PLACE IN FRENCH OAK BARRELS. THE WINE MATURED IN 60% NEW AND THE REST 2nd FILL BARRELS FOR 24 MONTHS.