The grapes are harvested by hand from the end of April to the beginning of May. The grapes are received in stainless steel tanks, where they remain in prefermentative maceration at low temperature for a period of 4 to 7 days. Alcoholic fermentation is carried out with selected yeasts at temperatures between 25 and 27°C (77 and 77°F). Malolactic fermentation takes place in new and used French oak barrels, where it remains during aging for approximately 10 to 12 months.