Destemmed by hand with a rigorous selection of every grape. Cold pre-fermentative maceration takes place at 8º C over 3 days. Fermented in large French oak barrels at a temperature of 28º C with autochthonous yeast selected from their own vineyards. Pigeage and punching-down (feet) takes place twice a day during the first 8 days of fermentation and once a day during the last 5 days. The maceration on the skins continues for 18 days. Slow, malolactic conversion takes place is in barrel and ageing takes place in new French and Center-European Bordelaise oak barrels, where the wine ages for 18 -20 months.