The Birth of Cabernet is vinified in cement eggs, small stainless steel tanks and French roll-fermentors. Alcoholic fermentation lasts between 12 and 18 days, with controlled temperatures between 26 and 28 °C (79 and 82 °F). During maceration, techniques such as manual pumping-over, punch-down, aeration and delestage are applied. In the cement eggs and tanks, pump-overs are carried out with light aeration, while in the roll-fermentors, rotations are used to extract color and structure. After fermentation, maceration lasts between 18 and 22 days. Subsequently, a complete malolactic fermentation is carried out, followed by a period of aging in first, second and third use French oak barrels for 18 to 24 months.