The grapes harvested between April and May are fermented in stainless steel tanks at temperatures of 25°C to 28°C, where the level of extraction is determined daily by tasting by our winemakers. Once the malolactic fermentation is complete, a percentage of the wine is stored in new and used French and American oak barrels for a variable period of time according to the lot and type of wood input required. In addition, a percentage is kept in steel tanks to achieve a balance between fruit and touches of wood.