Vinification: Grapes are de-stemmed but not pressed in order to keep the grapes intact. 10% of the grapes proceed with whole-cluster vinification. Cold maceration precedes temperature-controlled fermentation in stainless steel tanks with short pump-overs carried out daily. At the end of the fermentation, the wine is racked, and malolactic fermentation takes place in stainless-steel tanks.
Aging: The wine ages in French oak barriques and stainless-steel tanks for several months. Then the single parcels are blended, bottled, and released after resting at least 4 months.