Harvested by hand, the grapes are transported from late April to the winery where they are received in stainless steel tanks and left to undergo pre-fermentation maceration at low temperatures for 4 to 7 days. Alcoholic fermentation begins with the addition of selected yeasts and temperatures range between 25 and 27°C (77 and 77°F). Malolactic fermentation in stainless steel tanks and aging in new and used French oak barrels for approximately 10 to 12 months.