The grapes harvested in crates are subjected to a brief over-ripening process in a cell, at controlled temperature and humidity. After about a week, they are pressed and fermented following a classic red vinification. Fermentation with maceration occurs at 24 – 25 °C and lasts about ten days. During this period, numerous pumping overs and dèlestage are carried out. At the end of the alcoholic fermentation, the wine is drawn off and transferred into French oak barriques, porcelain clayver and steel silos where it undergoes malolactic fermenta- tion and then remains in refinement for about 12 months before being assembled and bottled.