Once they have been cut and sorted in the vineyard, the grapes are selected again on a table. This extremely selective sorting ensures that we keep only very high quality grapes. Our grapes are 50 to 100% destemmed, depending on the vintage.

We carry out a cold maceration which lasts approximately one week at 14 °C. After that, the natural fermentation begins, during which time we favour a gentle extraction by pumping over and very little pigeage. Once the fermentation has been finished, the wines are left to clarify for 48 hours, and put in casks for twelve to fourteen months' maturing, according to the nature of the vintage.