Grapes are harvested manually with a double sorting of the bunches in both the field and the cellar. They are introduced into steel tanks using gravity to slowly move them downwards and vinified at 25/28 deg C. They stay here for between 15 and 20 days with very gentle punch downs to improve maceration of the grapes and their skins. Malolactic fermentation followed by an 8 month stretch in French oak followed by six months in French oak casks.