The grapes are hand-harvested, sorted, and vinified with around 80% whole bunches. The must spends 17 days in tank with between 5-7 punch-downs by foot as well as some pump-overs. After pressing, the juice settles for two weeks and is put into barrels, around 40% of which are new. After 14 months of élévage, the wines are racked into tank where they rest for 3 months and are bottled unfined and unfiltered.
