The grapes, hand-picked in small crates, after crushing are transferred to fermentation in stainless steel tanks and wooden vats from 2 to 3 weeks. At the end of the fermentation, the wine is transferred into tonneaux (5 hectolitres) and botte (15 hectolitres) in the aging cellar. Here, the ageing process continues naturally at fairly constant temperature and humidity. The wine is kept in these barrels from 12 to 36 months, then it ages for 6 months in stainless steel. Once bottled, our wines age for further 6 months before being marketed.