As soon as alcoholic fermentation in the barrel comes to an end, the secondary, malolactic, fermentation begins. This converts malic acid into lactic acid, thereby reducing overall acidity and ensuring stability. When the malolactic fermentation is finished, the wine is racked and brought down to the underground cellars to continue barrel ageing at a temperature of 10°-12°C. The wine ages on its fermentation lees in 228-litre French oak barrels (one quarter of which are renewed every year) where it will spend a total of 12-18 months depending on the vintage.