Cabernet Sauvignon grapes were used to make the Blanc de Noir. Once these grapes reached the cellar, it was de-stemmed and lightly pressed. Pressure in the press was kept to a minimum and prevented excessive colour extraction. To avoid prolonged skin contact, the juice was instantly drained which creat ed a light onion skin shade. After two days of settling, the clean juice was extracted leaving the sediment behind. The juice was fermented at 14°C in stainless steel tanks. Finally, the Cabernet Sauvignon was protein- and coldstabilized before bottling.