Winemaking is carried out in a combination of small stainless steel tanks and open barrels, carefully managing maceration and extraction to ensure the wine achieves elegance, finesse, and the silkiest tannins. Using gravity, without presses, to avoid harshness and astringent tannins, malolactic fermentation is carried out. Fermentation takes place in small stainless steel tanks and open vats. The wines remain in barrels for at least 18 months, with several gravity racking operations performed during this period.