The grapes are harvested and transported to the winery after dusk, close to dawn. After brief contact with the skins while soaking at low temperatures to extract color and freshness, yeast is added to the wine. Alcoholic fermentation begins at a temperature of 25°C, in order to preserve the grape aroma and create a well-balanced body for a wine that is enjoyable while young. On a whole, the wine spends two weeks in contact with the skins to extract color and flavor before being pressed. The wine continues to age a little longer in the tanks with some oak contact, after which the blend is selected and bottled.