The grapes are totally destemmed before being transferred into vats. The fermentation process, which is yeast free, is controlled at a temperature of 28°C. Juice extraction is enhanced by re-circulating the lees manually from the bottom of the vats twice daily. Maceration lasts some 2-3 weeks before the grapes are pressed and malolactic fermentation launched. The alcohol level is 13.5% alc/vol. The wine matures in vats for a year and is bottled some 18 months after the harvest. It is stored in air conditioned cellars.