Vines grow on clay and limestone soils with gravel. Destemming. The fermentation takes place in between 68°F and 79°F for five days and is followed by nine days of maceration with daily pumping over at the beginning of the maceration. The wine is very softly pressed with a pneumatic press. The first pressings are re-blended with the free run wine. Malolactic fermentation occurs in 225 litre oak barrels. The wine is aged for six months in oak.