||Alcoholic fermentation is done in stainless steel inox vats of 50 hl. Maceration of the skins for 3-4 weeks depending on the maturation of the grape. Following the malolactic fermentation 80 % in new oak barrels : tonneaux of 5 hl and 20 hl barrels.
||Ageing in the same oak barrels interspersed with some decanting for about 20 months. Ageing in the bottle minimum 12 months before selling.
||Red meat and game. Aged cheese.