Upon arrival at the winery, the Carignan grapes are promptly pressed to extract the free-run juice, and the Malbec grapes are placed in a tank from which a small amount of juice is bled after brief skin contact. The time on skins is just enough to give the wine a vivid pale pink tint and extract its red fruit flavor. After natural clarification of the must, the wine is transferred for a slow alcoholic fermentation at low temperatures similar to the process used for white wine in order to preserve its inherent delicate aromas. The wine is then transferred for brief storage in stainless steel tanks until selection of the final varietal blend. The wine is bottled after filtration and is released to the market after a brief period of aging in the bottle.