(2005 Vintage) Alcoholic fermentation lasted 14 days at controlled temperatures. Malolactic fermentation occurred naturally and took 65 days. The wines were then put in American oak barrels manufactured in-house with an average age of 3½ years. During the wine's three years' ageing, it was racked every 6 months using traditional barrel-to-barrel methods. It was bottled in July 2012.