Transportation of the bunches in boxes. After destemming and crushing, vinification “in red” is carried out in temperature-controlled vats at 29°C, using selected yeasts. During maceration, frequent pumping over is carried out, with wetting of the “cap” of skins. Oxygenation is also carried out using the délestage technique. Before racking, the wine rests for a couple of days. At the end of malolactic fermentation, the wine is moved to barriques: a quarter of these are new, purchased from French cooperage and with a medium toasting, the rest are used barriques. Refinement can last from 9 to 12 months, followed by further refinement in bottles for at least 6 months before distribution.