The grapes were separated from the bunches and sorted thoroughly to remove all stems and leaves. The fruit then underwent pre-fermentation cold maceration for five to eight days, with frequent cap punching. In the early stages of fermentation, the grape skins were punched-down, little by little, to ensure optimal extraction of aromas and tannins; this was followed by stirring. The maceration process lasted approximately three weeks. The must was then lightly pressed in a pneumatic pressing machine, separating the free-run juice from the pressed juice. The free-run juice was cooled for 24 hours and then 80% was transferred to French oak barrels for nine months of malolactic conversion and ageing; the remainder was matured in vat to retain the purity of fruit. The wines were then blended together after racking.