Manual harvest in crates with sorting in the vineyard, followed by a second on the sorting table. Partial destemming. The percentage of destemmed grapes is decided according to the vintage and the plots. Gravity vatting and fermentation for 20 to 30 days in stainless steel vats under controlled temperatures. Two long daily pumpings. Malolactic fermentation in tank. Aged for 18 months in terracotta jars of 8 hectolitres. Bottling without fining or filtration.