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 hand-picked.

Vinification: Hand-picked when fully ripe in mid-October, de-stemmed; lightly crushed; long vatting period of 30 to 35 days with temperature control at 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). The must is devatted by hand and then sent to a pneumatic press to extract the final nectar. Part of the wine is matured in French oak demi-muids for around 8 months and another part in terracotta amphorae for a further 8 months.