Grapes are hand selected at the Cave depending on origin, maturity and state of health - the grapes are categorised as either A, B or C, and incentives and assistance are offered to the growers to upgrade quality to A and B. Destemmed then fermented in vats for 8 -12 days at a controlled temperature, with pumping over twice a day to extract a measured amount of tannins, colour and fruit. Gentle pressing in a pneumatic press, then 30% of the wine is aged for 6-8 months in 400 litre French oak barrels. The wines are fined and undergo light filtration before bottling.