Modern red Bordeaux wines are primarily made with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, and Carmenère. Wine making procedures typically include fairly high temperature fermentations (86°F/30°C), frequent pumping over, extended skin contact, natural yeast fermentation, malo-lacitc fermentation in barrels, and extended barrel aging before bottling. These wines are made to be laid down for a considerable amount of time.