||All harvesting is done by hand into 15 kg crates. From mid September to early October.
||Grapes are strictly sorted on a vibrating belt at the cellar. They are then de-stemmed and soft crushed. Fermentation takes place in stainless steel vats for 3 to 4 weeks at 28°C. Malolactic fermentation takes place 80% in barriques and 20% in stainless steel.
||The wine is aged for 15 months in new French oak barriques. The wine is further aged for 12 months in the bottle before release.