The destemmed and crushed grapes are macerated for 4 weeks at 28°C. During fermentation, frequent pumping-over and one rack and return in the early stages ensure gentle gradual extraction of its phenolic structure. After malolactic fermentation, the wine is divided into three batches to be matured for 12 months in French oak barrels: one-third in new barrels, one-third in second-fill barrels and one-third in third-fill barrels.