Guyot method with medium-short pruning. Fermentation in temperature controlled stainless steel vats. 15-17 days maceration; malolactic fermentation in stainless steel vats. 12 months in French barrels (50% new oak and 50% oak aged 2 years) and then blended in large barrels for 18 months. The wine is bottled and refined for 10-12 months.