Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
That evening when he went home, he looked at his phials to see how a process of maceration was going on, with undisturbed interest; and he wrote out his daily notes with as much precision as usual.