Harvest by hand, in 20k plastic cartons, in order to prevent the grapes from breaking up or other damages. Harvest takes place March 15-20 every year. Fermentation is performed in large oak foudres, with repeated remontage and pissonier, in order to achieve softer tannins and great color. Malolactic fermentation is realized partly in steel tanks and the rest in French oak barrels. The wine then returns to the oak barrels, where they age for 8 months, in order to optimize clarification and develop a more pronounced color. Bottling takes place after a very light filtering process over natural earth, in order to filter out any impurities.