After de-stemming, the grapes are crushed and placed in stainless steel tanks, where             selected yeasts are added. A very slow fermentation is initiated which will last             approximately 30 days at a controlled temperature of 24°C. Frequent remontage and             delestage are carried out in the early stages of fermentation in order to achieve soft             extraction of aromas and gentle tannins. After racking, malolactic fermentation is             induced.