The grapes are handpicked and sorted on a conveyor belt before crush. After a six day pre fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. 8 months in 225-lt and 500-lt French and American oak casks plus further aging in bottle for another 6 months.