Careful selection and sorting of the grapes is done in the vineyard. The wine is fermented and aged in wood cuves with a minimum 2/3 of the stems, depending on the vintage. The wine stays in cuve for 10 to 12 days, so as to add extra skin tannins and just a little tannin from the seeds and stems. After alcoholic fermentation, the wine and must are separated and the must is pressed. The pressed must is tasted separately and sometimes blended back into the wine. The wine is raised for 10 to 12 months depending on the vintage.