After picking, the separated berries are sorted twice at the cellar, first mechanically and then by hand. The grapes are vatted with no addition of sulphur and yeast inoculation is carried out when the vats are first filled. Cold pre-fermentation maceration at 4°C for 6 to 10 days under blanket gas. Slow fermentation at temperatures below 26°C with 2 to 3 rack and return operations by gravity per day. Maceration under skins for 15 to 28 days at 28°C. The average period in vats is 27 to 45 days.

Final blending takes place early, in January, then 45 % of the wine is put in barrels, 55% in tanks to age for a further 10 months.