The grapes were handpicked in the morning and transported to the winery in 12-kg boxes for a careful inspection on a double sorting table to eliminate plant matter and defective berries. The grapes were fermented in stainless steel tanks at 24° 30°C (75°86°F), depending on the variety and the level of extraction desired. The pump-overs were carried out daily during fermentation to rotate 0.5-1.5 times the tank's volume. Total maceration time ranged from 15 to 30 days for the Cabernet Sauvignon, Carmenere, Malbec, and Cabernet Franc, and 8 to 12 days for the Petit Verdot, according to the development of each block vini ed. e nal blend was racked to French oak barrels (65% new) and aged for 22 months. During that time, malolactic fermentation and stabilization occurred naturally.