Vinification: fermentation is traditional: medium-long (15 days) in stainless steel tanks with floating cap at a controlled temperature (30-31° C). The must remains in contact with the skins for a further 15 days to optimise the extraction of polyphenolic substances and facilitate the start of malolactic fermentation.

Ageing: one year in Allier barriques and two years in large Allier oak barrels (2000 litres). After a light clarification, the wine is bottled for a further period of refinement; the length depends on the characteristics of the vintage, but never less than 24 months.

Shelf-life: The wine will reach its peak in 6-8 years after the harvest, but its life can vary considerably depending on the vintage.