Vinification and maturing: In the cellar, the grapes are entirely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. The vatting is gentle and lasts an average of 20 to 30 days with regular pumping over and punching down. The wines are then placed in barrels or in demi-muids, the proportion of new barrels of which varies according to the vintages and vintages. The Gauthier family is fortunate to have old caves carved out of the tuff which serves as a cozy nest for the wines as a breeding cellar. They rest there, serenely, in a stable and sealed environment with natural temperatures ideal for conservation. This cuvée was aged in barrels of 2 and 3 wines for 12 months.