The grapes are harvested when fully ripe, destemmed, crushed, and then fermented during 6 to 12 days at monitored temperature between 25 and 28°C, while slightly pressed. The maceration can last up to 1 month to extract the best frame, aromas and colour. Only then, a selection of batches are aged with oak during 6 months. Finally, the best of them are carefully blended by our winemakers.