Wines mature separated in varieties, in oak barrels of 225 l., for 10 / 12 months, according to the plot and the vintage. The used barrels are made of American and French oak, and always younger than four years.
According to the wine structure, and if the malolatic fermentation is done into the barrel, the debourbage is done in six months.
Once estimated the optimum moment of roundness the mix-coupage of the variety and its bottling are done. Depending of the vintage, the wine settles in bottle racks from 6 to 12 months before they would be available on the market.