The grapes are meticulously destemmed and fermented in stainless steel tanks at controlled temperatures. Maceration on the skins lasts around 20 days, in order to extract colour, aromas and flavours. Malolactic fermentation is carried out in new oak barrels and stainless-steel tanks, determined on both the vineyards and regions of production.

On completion, the wines are left to settle in oak barrels and are racked every 6 months