Remy and Eric Estrade are often noted checking their organic grapes in the early hours of the morning, and harvest at some time between 3am and 6am - to ensure that the grapes are hand picked while still cool. They are left to macerate in their skins before being carefully vinified using temperature control, then aged on the lees (all the little bits of skin, pips etc that provide all the fabulous fruity aromas of the wine).