||The bunches to be used are selected on the plant during vintage, which takes place in the second half of September.
||After the bunches have been examined and the berries rigorously selected, 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.