as with all of the vineyards for our red wines, the vine thinning is done at two separate periods. The harvest is carried out by hand by a specialized staff during two separate periods, as well, with 6 – 10 days in between. The wine ferments in steel macerators to guarantee correct skin-must contact and an adequate extraction of color. After, the wine is transferred to 600 – liter tonneaux, 2000 – liter oak barrels, and in wooden barrels that have been used at least two times already. Here, the wine undergoes malolactic fermentation for 12 – 15 months before being transferred, once more, to steel before bottling.