Well-drained gravel soils. Good quality grapes are harvested at a full ripe stage of 24 ̊B. The crushed grapes are inoculated with pure yeast and fermented dry at 26 - 28 ̊C. Alcoholic fermentation is completed in about 7 - 8 days. The grapes are then pressed and after malolactic fermentation, aged in a combination of French & American oak barrels for 12 months.