Grapes were harvested early morning, gently crushed and lightly pressed at the cellar, where skin contact was allowed to create the perfect color. Only the free run juice was drained off to settle overnight. The Chardonnay and the Pinot Noir were fermented together in stainless steel tanks under controlled temperatures between 12? and 14 ?C. The wine matured for 3 months on the lees before blending and bottling