The healthiest grapes, left to ripen last, are usually harvested towards the end of October and the beginning of November, transported to the winery and carefully selected before being destemmed. Fermentation takes place at a controlled temperature in small steel tanks and maceration on the skins lasts about a month with manual pumping over and punching down. Ageing begins in barriques and large French oak barrels for 24 months, continues in cement tanks and then in the bottle.