Vinification: the fermentation takes place in stainless steel tanks at a controlled temperature (30-32 °C) with frequent pumping over of the must to optimise the extraction of tannins and colour. The maceration lasts around 10 days.

Ageing: the ageing begins in barrels made of French oak (Allier), in which the malolactic fermentation takes place before the end of the winter. The wine stays in wood for around one year, and is then bottled in January before further ageing in the cellars for approximately twelve months.