Grapes are destemmed and lightly pressed avoiding extraction of bitter phenolic characteristics. The juice is left to settle and then racked to used French oak barrels (228lts) where alcoholic fermentation is carried out with ambient yeast at temperatures that range from 18-22°C. Minimum battonage and partial malolactic fermentation (30%). The wine is then aged for a total of 12 months in used French oak barrels.