The Irouleguy Rouge Ohitza cuvee is typically made from 50% Tannat and 50% Cabernet Franc. The parcels are from sandstone soils at mid-elevation. Fermentation takes place in stainless steel with a maceration of around seventeen days. The wine is aged 70% in barrels of 3/4/5 years and 30% in cement tanks. Every three months the wine is racked and assembled and then re-divided among the barrels and tanks. After a year, a final assemblage is made which then continues to mature in barrel and tank until bottling in June, eighteen months after harvest. Ohitza is the Basque word for tradition.