Vine-growing: In compliance with HEV specifications, trellised vines, light ploughing of the land and mechanical hoeing. Natural weeding; no pesticides or herbicides. 2-eye pruning for a yield limited to around 40 hL/ha (50 hL authorised); careful disbudding and mechanical harvesting.

Vinification: Harvested at full ripeness at the beginning of October, following a precise plot selection, de-stemmed, lightly crushed and vatted for 28 days at a controlled temperature of 25-28°C. For optimum extraction of aromas, we use a pigeur, which gently mixes the fine lees and amplifies all the aromas present in the must (1st juice). Devatting is done by hand, then the pomace is sent to a pneumatic press to extract the last nectar. Aged in cement vats.