(less than 600 cases) were made using the saignée technique which has the added advantage of further and naturally concentrating the red wine. Whole berries were placed, uncrushed, in tanks filled with CO2 to keep them inert and thus avoid any premature oxydation. After one night of cold stabilization, the juice was run off into yet another "inert" tank where it was fermented at a cool 18° C. At the end of the fermentation, the wine was lightly sulfured and then racked into - yes, another tank filled with CO2 where it was aged for three months at 14° to 16° C. At the end of the winter, it was lightly filtered and bottled. | 
