Hand harvest, meticulous grapes picking and full destalk.

The fragmented vinification (plot by plot) is made according to a method both modern and traditional.

- Some days of cold maceration then seeding and fermentation.

- Vats are pumped-over and the cap is punched.

- The vatting time in thermo-regulated tanks, then maceration at 28°C until the running off deadline determined thanks to tasting.

- The malolactic fermentation allows to reduce acidity and to soften the wine. It is carried out in new barrels and stainless steel tanks.