Grapes are de-stemmed by hand with a rigorous selection of every grape. Cold pre-fermentative maceration takes place over 6 days. The wine is fermented in French oak barrels of 5 hectoliters capacity and then in 2 French oak vats of 10 hectoliters with indigenous yeast selected from their own vineyards. Pigeage and punching-down takes place twice per day during the 6 first days of fermentation. Malolactic conversion takes place in barrel. The wine ages for 24 months in new French oak Bordelaise barrels.