| Vinification |
The fruit is harvested and sorted by hand in the vineyard and then fermented in an open fermenter. 40-50% of the fruit is de-stemmed and cold-soaked for four days. Only natural yeast is used for the fermentation process, which takes about 19 days. |
| Ageing |
The crushing of the grapes takes place two or three times a day, depending on the amount of extraction required, and the wine is then placed by gravity in 50-60% new Allier barrels. It is decanted by gas after secondary fermentation, then again at 18 months to be bottled. |