Stringent sorting in the vines. Hand-harvesting in small crates. Slow pressing of the grapes in a pneumatic press. Settling of the juices at low temperature over 24 hours. Cold stabulation for 5 days. Alcoholic fermentation between 16°C and 20°C for about 15 days, partly in latest generation concrete egg vats, partly in new barrels. Ageing on the fine lees for 8 to 10 months with bâtonnage once or twice a week. This wine undergoes no racking until the final blending before being bottled.