The grapes are chosen from selected vineyard parcels and are manually harvested when in optimum ripeness. They are transported to cellars, where a selection belt conducts a second selection.
Over three days, a pre-fermentation maceration is conducted at a controlled temperature of 4° C, after which selected yeasts are added. Fermented in stainless-steel tanks at a controlled temperature between 25° C and 28° C. Malolactic fermentation in tank. The wine is aged in new French oak barrels for 6 months.