(From 2006 Vintage) Grapes are harvested by hand. Fermentation and maceration take place in stainless steel vats at a controlled temperature for 18-22 days, with frequent pumping over, punching down and delestage. Post-fermentation maceration, micro-oxygenation and malolactic fermentation then take place in wooden casks. The wine is aged on the lees, with regular batonnage, in French barriques for 16-18 months (80% new). It is then further refined in bottle for 6 months before release.