Vinification is carried out over a period of 8 to 12 days at a temperature of 28 to 29°C without vigorous extraction to avoid polyphenols from the young skins and to obtain quality fruit and tannins. Fermentation is carried out with unselected yeasts to favor aromatic and structural diversity, as well as the characteristics of each terroir. Then 60% of the wine is aged for 16 months in third and fourth-fill French oak barrels, and the remaining 40% in a concrete vat to enhance the fruit.