A part of the grapes is harvested a few days in advance in order to obtain the "pied de couve", so as to guarantee the rest of the mass a fermentation with autochthonous yeasts. The remaining part of the grapes is crushed and destemmed, then softly pressed, whereas the must is fermented in steel tanks at controlled temperature. One third of the mass is vinified with maceration of skins.
At the end of fermentation, after the first racking, the wine remains on its fine lees for one year. Continuous batonnage increases the volume and harmonizes the taste.
In bottles, for 6 months.