The grapes were selected three times: in the vineyard during the harvest, on the reception table at the cellar and after destemming. The fruit was protected throughout with carbonic snow to avoid oxidation, the loss of aromas and unpleasant flavours. A 3 to 5-day pre-fermentative maceration took place at 8°C to gently extract polyphenols, which contributed colour and aromas. Later, in a process that respected the traceability of the different polygons in the vineyard, each batch of grapes underwent alcoholic fermentation in vats of different types and sizes at a controlled temperature of up to 26°C. For 10 days, 6 short daily pump-overs were implemented in order to delicately extract tannins and anthocyanins. Once the alcoholic fermentation was complete, the wine was macerated for 5–15 days (decided by daily tasting) in order to refine and enhance its balance on the palate. Once the wine had achieved the balance the winemaker was looking for, the wine was racked off and allowed to settle prior to being racked into barrels. The wine was aged for 22 months, during which the malolactic fermentation occurred spontaneously. The wine was aged for the first 16 months in 225-litre French oak barrels (50% new and 35% second-use or older), apart from 15%, which was aged in foudres. The levels of toast and types of wood were adapted to each variety and terroir. Then the final blend of the different components was defined through tasting. All of the wine spent 6 more months resting in 2,000-litre foudres.