– Green grape harvesting (july)
– Thinning out the leaves (the unexposed side in June/July, the exposed side from yhe end of august)
– Mechanical and manual harvesting
– Strict sorting of the grapes (on a table)
– De-stemming 100%
– Fermentation in stainless steel vats between 26-28°C
– Pumping over : 1.5 times the volume of the vat per 24 hrs during 6 days
– Maceration : 15 to 20 days with regular stirring of the lees