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