Organic viticulture. The grapes are harvested in 12-15 kg crates, followed by cryomaceration before fermentation to enhance the varietal aromas. The must is then fermented in stainless steel vats where the skins macerate with it. Fermentation with the skins lasts between sixteen and eighteen days at a controlled temperature of 26°C (79°F). Once fermentation and maceration with the skins is complete, the vat is transferred to old French oak barrels, where it remains throughout the winter and spring before being bottled and aged in the cellar for twelve months at a constant temperature in the dark.