Grapes ferment for about 2 weeks, fermentation temperature 25°C. Once fermentation is complete, the grapes remain in post-fermentation maceration for another two weeks so that they can yield to the wine all the softness contained in the berries, which are destemmed but not crushed, so fermentation is whole-berry. The Merlot ages partly in cement and partly in wood, and the Cabernet Sauvignon in 500-liter French oak barrels. After 12 months of aging, the wines are blended and left to rest together for a few months before being bottled.
