The grapes are harvested after nightfall. After gentle crushing, they 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. This is followed by malolactic fermentation and a light clarification before the wine is transferred to French and American oak barrels with a capacity of 225 liters each. The wine remains in the barrels for 14 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.