||From early September to early October.
||Fermentation occurs naturally with indigenous yeasts and vinification takes place in steel vats and oak barrels at a controlled temperature.
||The wine is then refined in barriques made of French oak (from Allier, Nevers and Tronçais), medium and lightly toasted, in which the entire process of malolactic fermentation takes place. Ninety percent of the barriques are new, the other 10% are first and second filling. Ageing takes 18 months in wood followed by the same time in the bottle.