From December onwards, the wine is put into oak barrels or maturing vats.

After the second fermentation, the wine is racked, which means that it is separated from the lees that have been deposited on the bottom of the vat. The lees contain impurities and micro-organisms.

The vinification work is almost completed.

At this stage, the wine maker has different vats of varietal (single variety) wines, each one the expression of its terroir. The wines are then tasted and blended in the proportions decided by the wine maker.

Once blended, the wines are put into barrels.