The grapes are vinified separately in stainless steel fermenters. Fermentation takes place, submerged cap fermentation, at a controlled temperature of 20-24 °C for a duration of 8-10 days, during which frequent pumping over is carried out to favour the extraction of tannins and colour. After decanting, malolactic fermentation and storage in stainless steel tanks follows. Finally, it is blended and bottled.