Maceration: Cold maceration for 72 hours at 10 °c, pre-fermentation, and post fermentation maceration for 15 days to extract volume and density.
Fermentation: 10 days, starting at low temperatures up to 24°C in order to preserve the fruit character and avoid the tannin over extraction.
Malolactic fermentation: yes
Ageing: 6-8 months in French and American oak. At least 3 months of bottle keeping.