the harvested and selected grapes ferment in oak barrels of 30 hl. Yeasts are exclusively indigenous. Only manual submersions of the cap of the wine are carried out and an open pumping procedure only if necessary. Great attention, is placed on the time of harvest and to the duration of maceration to extract in a balanced way soft tannins and enhance the aromatic richness of this grape. Malolactic fermentation takes place in vats after which the wine is racked in French oak barriques