Harvesting is entirely by hand. The grapes are transported in small crates then carefully sorted on arrival at the vat-house. Thereafter, they are totally destemmed and gravity-fed to vat, to maintain their integrity. After a pre-fermentation maceration for 5 to 6 days at 10°C, alcoholic fermentation starts off naturally at regulated temperature. During this period, daily tasting allows the operations of running the juice off the skins (rack and return) and pumping-over without punching-down to be adjusted to the specificities of the vintage. After two weeks in vat the wines are housed in oak barrels for a period of 8 to 10 months. In barrel, malolactic fermentation occurs naturally in spring. After racking, wines are assembled in vat, lightly filtered and bottled by us during the summer that follows.