The grapes are harvested by hand and transported to the winery in crates. The grapes are fully de-stemmed and then go into vat, where the temperature is lowered to assist cold pre-fermentation maceration. The wine spends 8-10 days in vat. After a few days of settling, it is transferred into barrels, of which 15% are new. The wines are aged for 10-12 months in a cool cellar, during which time the barrels are regularly topped up. They are blended at the end of this period and go into in vat for 1-2 months before bottling.