||Bunch selection is done on the vines during vintage, which takes place in the first week of October. After a secondary bunch selection and careful berry selection is made, winemaking takes place in stainless steel vats.
||The must ferments in constant contact with the peels at a temperature not higher than 30 degrees with a maceration period of 12 days. During fermentation, delestage and pumping over are performed on a daily basis. Malolactic fermentation occurs entirely in wood.
||The wine is aged for 12 months in a range of French oak casks of differing grains, seasoning and toasting methods. The selection of which cask to use is made by the owners so that the wines obtain a higher degree of complexity and richness. After two additional months in steel, the wine is bottled and laid down for a further nine months.