The harvested grapes are gently pressed, and the free-run juice is cooled and sent back to the press, cooling the skins as well. After a few hours of cold soaking, the grapes are then typically pressed. The obtained juice is cold settled, and the clear part is transferred for the beginning of fermentation. At the start of the vigorous fermentation, the juice/wine is transferred to first-pass Acacia barriques, where fermentation is completed, and it continues to age on lees for 15 months.