Vinification and aging: careful selection of grapes, de-grassing and soft pressing. Alcoholic fermentation of about 1 month in truncated conical steel containers at controlled temperature (28°), malolactic fermentation for 60% in barriques and for the remaining 40% in steel. Aging of 15 months in new French oak barriques for 90% and 10% used barriques for 1 year, before being put on the market it refines at least another 6 months in the bottle.