In vintage 2007: Now firmly pressing the must to extract phenols and insure the must isn't “too clean,” but (in contradictory fashion) has adopted the controversial hyperoxidation or “browning of the must” technique, which removes the phenols from the juice before fermenting. Wines are placed in barrel with fine lees and are not racked or fined. Wines are filtered only if needed for chemical stability. Bottles with 25 ppm of free SO2.