The grapes were picked at a proper level of ripeness and fermented separately in temperature-controlled stainless steel tanks. Skin contact, at temperatures held to a maximum of 79° Fahrenheit (26° centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the start of winter. An eight month period of aging in stainless steel tanks then followed. A small part of the wine, however, was aged in oak barrels, used three or four times previously, and then added to the blend.