In view of their staggered ripening times, resulting in the varieties being processed separately, it would be more correct to talk about ‘vinifications’ than ‘vinification’. The operations follow a common thread however: heat-controlled fermentations in steel lasting 12-15 days, with breaking up of the cap and pumping over of the must. Drawing off follows rapid settling (2-3 days), and the wines are then transferred into barriques for the malolactic fermentation. Blending of the different wines only takes place after this important bio-chemical process, and varies depending on the vintage. A period of ageing of 16-18 months then precedes bottling.