Manual selection of the grapes on a selection mat at the entrance of the winery. Whole grape pressing (blancs de noirs tecnique). Segmentation of must by pH values (<3.5). Static decantation. Fermentation at low temperature (11-12ºC) for 22 days in stainless steel vats; Final fermentation in new French oak barrels (20%), second year French oak (60%) and 2nd year Hungarian oak (20%). Suppression of malolactic fermentation. Barrel ageing for 6 months.