When the malolactic fermentation is complete, the wines are racked and brought down to the underground cellars to continue their barrel ageing at a temperature of 10°-12°C. The wine ages on its fermentation lees in 228-litre French oak barrels (from the Tronçais and Allier forests), with one third new barrels every year. The wine stays in barrel for a total of 12 to 15 months.