Regular sampling of grapes to monitor ripeness; separate vatting for each grape variety; pre-fermentation cold maceration to obtain primary red fruit aromas and floral notes. Traditional long vatting in temperature-controlled vats for 18 to 28 days; malolactic fermentation after run-off to soften the wines. This wine is aged in barrels for 12 months, in underground caves. Bottling is carried out in our own cellars.