The grapes are harvested when grapes maturity controls indicate the ideal moment. The grapes are destemmed, crushed, fermented at a controlled temperature (between 25-30°C). During the alcoholic fermentation, the objective is to maximise the aromas of the future wine and to obtain a good structure with no agressive tannins. Malolactic fermentation follows these stages. The wine is then racked and aged in vats. The wine is aged with oak.