| Vinification |
Maceration for 5 to 7 days, fermentation with indigenous yeasts at a regulated temperature (max 33 °C), punching down and pumping over. |
| Ageing |
12 months in barrels (25% new barrels, first sedimentation), racking, then 2 to 3 months in stainless steel tanks (second sedimentation), then bottled without fining and generally without filtration. |