The grapes are 100% de-stemmed after sorting. Avoiding any excessive kneading, they are transferred uncrushed to the vats where maceration and fermentation will be conducted according to the vintage, varieties and plots conditions.

Several days of maceration at low temperature extract as much as possible of the aromatic potential and pigments of the grapes. The alcoholic fermentation aims at softy extracting, with state-of-the-art practices, the best tannins from the skins, avoiding over-extraction and always preserving the wines typicality.

Daily gustative testing and regular analytic control remains the best monitoring tool. Total time in vats varies from 3 to 5 weeks. Malolactic fermentation is conducted partly in barrel at the beginning of maturation, and partly in vats prior to maturation.