The grapes are sorted while on the conveyor belt, then de-stemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Skin maceration lasts 23 days, with regular punching down of the cap. The wine then remains 12 months sur lie. The wine ages in barrique, barrel and oval, 15 hectolitre casks for 22 months. Further ageing in bottle for some time before release.