The grapes are de-stemmed and fermentation is carried out as naturally as possible in open tanks. The wine usually undergoes a fairly long fermentation (25 to 33 days) in order to extract colour, tannins and aromas. The wine is then aged in wooden barrels for 15-18 months.  The result is a delicious smooth fresh wine with delightfully defined summer fruits and silky tannins.  This wine will still be drinking very well in 5 to 10 years time.