Destemming of the grapes, separate vinification for each variety. Fermentation at controlled temperature (26-28°C max) for 8 to 10 days with selected yeasts. Post-fermentation maceration for 2 to 3 weeks. 20% of the wine undergoes malolactic fermentation in barrels. The remaining 80% is put in barrels. The wine is then aged for 9 months in French oak and American oak barrels. 30% new barrels, 35% one year old and 35% 2 years old.