Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 27-29º C for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker's discretion.
Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.
Once the wine has fermented it is smoothly clarified and cold stabilisation occurs when necessary.
Wine is then aged in French oak barrels for 10 to 12 months.