| Vinification |
The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 % of the fruit is stemmed and then cold soaked for four days. Only natural yeast is used for the fermentation process, which takes roughly 19 days. |
| Ageing |
Grape-stomping (known as pigeage) occurs two to three times a day, depending on the amount of extraction required, and the wine is then placed in 50 to 60 per cent gravity new Allier barrels. It is racked by gas after secondary fermentation, then again at 18 months to be bottled. |