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After a short maceration period, fermentation starts when temperatures reach 70°F, and peaks at 90 °F, in order to be stabilize at 86 °F for a week with two pumpings a day. The wine is removed from the vat with racking and malolactic fermentation in French barrels with one batonnage a week. The wine is refined for 8 months in barrels before stabilizing and sterile bottling.