Harvesting begins when the grapes are on the point of full phenolic and sugar ripeness. Bunches are selected by hand and the best grapes from the various vineyards are vinified separately. Fermentation is carried out at controlled temperatures. Alcoholic fermentation is in stainless steel and gradual malolactic conversion takes place naturally in fibreglass-lined cement, or sometimes in the wood barrels themselves. Maceration on the skins lasts for twenty to thirty-five days while racking and bottling follow the phases of the moon, as far as is possible. After vinification, the wine matures in 500-litre oak casks, alternating new and used wood to imbue the finished product with a perfect balance of fruit and oak-derived aromas. The wine, either unfiltered or cleansed of any light clouding, is bottled by gravity during the spring or autumn.