Fermentation in 40 hl French oak barrels with cold maceration at 10°C for 5 days to extract aromatics and color. During fermentation, the skins are pressed by hand to favor a gentle extraction of tannins. Once fermentation is complete, the wine remains in contact with the pomace cap for a further 30 days to obtain roundness and softness from the yeast, skins and barrel wood. Malolactic fermentation takes place in 225-liter French oak barrels. During the first five months, each barrel is rotated twice a week to stir the lees and achieve a smooth, full-bodied palate. From May onwards, the wine is left to settle so that the yeasts settle to the bottom by gravity and are separated by racking. The wine then rests for a further 8 months in barrels at a temperature of 16°C before bottling.