After destemming-crushing, a one-night cold (10°C) pre-fermentative maceration is carried out in the absence of pumping over. Inoculation of selected yeast strains the following day starts the alcoholic fermentation. Repassing is low as the maceration short, which lasts a maximum of 5 days. The temperature is maintained at 25°C throughout the process. This is followed by malo-lactic fermentation and aging in steel for about 8 months.