After destemming and crushing, the grapes are directly transferred to stainless steel tanks on their arrival in the winery. The temperature is kept rather low (59°F) for the first few days to bring out the flavors. The juice then undergoes a short (2 weeks) and rather cool (26°C) fermentation, during
which daily pumping-over are realized. As soon as the fermentation is finished, the wine is drained to stainless tanks, where the malolactic fermentation and the ageing are carried out, prior to the components being racked out and blended.