Depending on maturity, variety and plot characteristics and in order to extract as much as possible of the aromatic potential of the grapes without deteriorating the must qualities, maceration is adjusted between 4 to 24 hours.

The must is then obtained by natural draw off and gentle batch pressing through precise control of each step pressure and duration. Analytic and gustative testing of the different batches determines what has to be separated from the must. Finally, clear must is separated from mire and fermentation is allowed to start, the major part being done in barrel.

By thermal regulation of the vats and cellar, the alcoholic fermentation is conducted at low temperature toward optimization of varietal and aromatic qualities.