The grapes are harvested by hand at dawn, and after a gentle crushing, are transferred to small fermentation tanks for cold soaking over three days in order to extract more of the grapes’ color and flavor. Alcoholic fermentation follows, and the grapes undergo a total of nearly three weeks skin contact before pressing. Malolactic fermentation and light clarification follow before the wine is transferred to French and some American oak barrels, each with a capacity of between 225 and 300 liters. The wine remains in the oak barrels for 12 months, and after tasting each batch at the end of this period, the blend is selected from the various barrels and the wine is bottled with minimal filtration and stabilization. After bottling, the wine continues to age for at least one more year in the bottle before its release.