Vinification: Vinification requires a maceration-fermentation of almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. By achieving malolactic fermentation in steel containers, the wine ages for 2 ½ years in Slavonian and Allier oak casks, holding 35-50 hectoliters.

Bottling: After bottling, normally done in August, the wine rests in the wine cellar for at least 12 months before release.