Period: 14 september for Merlot, 2 and 10 october for Cabernet Franc
Wine making process: The grapes undergo a pre-ferment maceration at 8°C for two days; alcoholic fermentation takes place in stainless steel, temperature controlled.
Skin contact: 20 days.
Malolactic fermentation: Processed in barrels.
Ageing: 18 months in french barrels, followed by 6 months in bottle.