De-stemmed grapes are crushed and macerated for 4-5 days at a controlled temperature of 5°C. The must is then racked into a temperature-controlled stainless-steel tank and fermented over ambient yeasts for 7-10 days. The base wine is then clarified, lightly filtered, and racked for secondary fermentation into a pressurized, temperature-controlled stainless-steel tank for 20-30 days.