The grapes are harvested in accordance with strict monitoring for ripeness and tasting the berries prior to harvest. Once picked, the grapes are transported to the cellar, destemmed, very gently crushed, and deposited directly to the fermentation tank. During fermentation, the must is monitored daily to keep temperatures at 25º–28°C and ensure the extraction is gentle and generates maximum volume on the palate. Once alcoholic fermentation is complete, malolactic fermentation occurs spontaneously to enhance the development of aromas, and complexity on the palate. The final blend is aged in French oak for several months, then the wine is bottled.