The grapes undergo destemming but not crushing, with the aim of obtaining the greatest number of whole berries in the tank. During alcoholic fermentation, not too vigorous pumping over is carried out alternating with some delestage in order to optimize the extraction of color and tannins from the grapes without affecting the rougher ones from the grape seeds. After racking, which occurs about 10 days after the start of maceration, the wine finishes fermentation without the skins, and malolactic fermentation completes the process. After about 4 months, the wine is put into barrels where it completes aging for about 3 years.