During the 30 days fermentation period, the wine is pumped over and stirred daily to control extraction, density, temperature and evolution of the yeast. After fermentation, the wine then undergoes malolactic fermentation. A temperature of 20ºC is maintained for a period of 22 days, the wine is separated from the lees and transferred directly into oak barrels without undergoing filtration, fining or cold treatment. The wine is aged for 12 months in new French Oak barrels, and then undergoes another 12 months in bottle.