Fermentation takes place with ambient yeasts in large cement tanks. Only grapes and a small amount of sulfur are used throughout the winemaking process. Fermentation on the skins involves regular pump-overs and occasional rack-and-return. Additionally, part of the must is fermented with a submerged cap to extend skin contact for up to 50 days. After fermentation, the wine is racked once or twice, followed by a spontaneous malolactic fermentation.