Picked in late April, the grapes are destemmed, partially crushed, and cold macerated for 5 days prior to fermentation. The must is inoculated with selected yeasts, and fermentation takes place at 77º–82ºF. Pumpovers are frequent during the first two-thirds of the process and then reduced to half in order to extract all of the potential from the skins. The new wine remains on its skins for another 20 days to develop the well-rounded sweetness that characterizes this wine. The wine is further developed with 10 months of French oak aging.