After cold maceration lasting from four to five days, the alcoholic fermentation starts continues for approximately 10 days. The total vatting time lasts from 15 to 20 days. After decanting the fermented juice from the vats, and pneumatically pressing the grapes, the contents of each vat is then poured into oak barrels, to age for the next 18 months. This period of ageing is interspersed with racking, or removing the young wine from one cask to another, leaving the lees and sediment behind. Each appellation is then blended. The wines are bottled at the domain, and are neither fined nor filtered.