Temperature controlled maceration with regular pump-overs. Skin contact lasts around 10 days aiming to achieve an optimum extraction of color, flavors, and tannins. Fermentation in stainless still tanks and completion of malolactic fermentation. Aged in wood for 5 months, partially aged in barriques of 225 lt (French Allier) of second/third "fill" and the remaining in Slovanian oak casks of 25hl.