Destemmed and crushed berries, 4 hours on the skin while pressing. Major part fermented  in the stainless (80%), and the rest was barrel fermented in used 500 l Hungarian oak. Unfined, natural cold settling, 3 months on the heavy lees, 3 more months on the fine lees, lees stirring was employed once a week until the finish of MLF and once every second week after MLF.