The destemmed grapes are carefully pressed and the musts obtained are selected according to their quality. Static decanting at low temperature and alcoholic fermentation between 13°C to 17°C, depending on the lot. At the end of fermentation, a percentage of the blend is placed in French and American barrels, new and used, for a period of approximately 6 months. The other percentage of the blend is kept in stainless steel tanks with lees work to provide greater unctuousness and final roundness.