Vinification: The different grape varieties are harvested at their optimal level of maturation and afterwards are vinified separately. After the destemming and soft pressing, maceration lasts 15 days in stainless steel tanks. During this phase, the alcoholic fermentation is completed at a temperature between 28°C (82°F) and 32°C (94°F). After the pressing and the maceration the wine will have completed the malolactic fermentation in barriques, made of ungarian oak, where is aged for 14 months, and then is aged in bottles for 6 months.