In order to keep the uniqueness of each grape variety and its soil (terroir) the vatting is done separately. Then, there’s a first cold maceration in order to extract the fruits aromas. Afterwards,
there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 25 and 30 days with a temperature of 28°C. The final maceration lasts
4 days with an average temperature of 33°C in order to give a good body and make a well structured wine. The last step is the malolactic fermentation to soften the wine.