The grapes are selected and picked in advance andleft to dry for a brief period in crates in the drying loft,thus obtaining a greater concentration of aromas andsugars.After the pressing of the grapes, they are maceratedon the skins for 12 hours to increase the complexityand structure of the wine. Vinification takes place instainless steel tanks at a controlled temperature.Once fermentation is completed, part of the wine isaged in French oak barrels. The wine is thenassembled and bottled.