The grapes are carefully selected and placed in small plastic baskets of around 5Kg capacity and are then transported to the drying lofts where they will remain for approximately 3 months in a humidity controlled atmosphere until their weight has reduced by around 30% and the essential components of the grapes are concentrated. The fermentation takes place in temperature controlled, stainless steel vats and during the course of 20 to 30days during which, they undergo the processes of fulling and delestage. After racking the malolactic fermentation takes place and the wine is transferred to various sized wooden casks: casks of 20to 25 hectolitres, kegs of 500litres and, finally in barriques of 225litres. The regular decantation, the processing in the cellars and the assembly during the 48 months of maturing produce a well balanced wine with rounded tannins. After bottling the wine matures for at least another year in a temperature controlled warehouse.