The manually harvested grapes, after destemming, are kept in a pre-fermentation maceration at 10°C for a period of 4 to 7 days. Alcoholic fermentation is carried out with selected yeasts in stainless steel tanks at temperatures between 25 and 28°C (77 and 82°F). Malolactic fermentation takes place in new and used French oak barrels, where the wine is aged for approximately 10 to 12 months.