Following a careful hand harvest and overnight cooling to 4oC the grapes are sorted on a double conveyor belt before crush. After a five-day pre-fermentation cold soak at 10oC, the must undergoes a 15 day vinification in stainless steel tanks at controlled temperature ranges from 20-24oC. Then, batonnage is applied on the lees twice a day in order to increase the volume of the wine. A part of the blend matures in oak casks while the final blend undergoes malolactic fermentation. Before release, the wine stays in the bottle for 2 months.