e, using the analytical data. The vinification temperature is not exceeding 25° C. The rate of recycling during extraction and the point of separation is decided after chemical analyzes and organoleptic tests. The new wine is transfused into oak barrels, where it remains and matures for about 12 months. During aging period, a regular check is carried out in order to decide the necessary physical interventions (transfusion, ventilation, battonage, etc.).