The grapes are harvested towards the end of September. Maceration takes place in contact with the skins for 10/12 days at a temperature of 28° C (82° F). During this period, the wine is pumped periodically over the skins in order to obtain optimum extraction of the anthocyanins and tannins. The alcoholic fermentation is completed and the malolactic takes place in stainless steel vats. In February part of the wine is transferred into smaller steel tanks. The rest goes into French oak barriques to mature. The two wines are then blended together in almost equal parts.