(2014 Vintage) The grapes are collected exclusively by hand and quickly taken to the cellar where they are destalked and softly pressed to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at controlled temperature, takes place in thermo-conditioned tanks. The maceration of the skins lasts 8 days, during which time the fermenting juice is regularly recycled from the bottom to the top of the tank in order to ensure an elegant tannin extraction as well as a soft extraction of color. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. The wine is then racked into cement tanks, lined with fiberglass and insulated by cork, where it remains for a while at the post-fermentation temperature of 22° degrees C. (72° F.). The malolactic fermentation begins in these tanks naturally and normally it ends in December.