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 45 hL/ha ; careful disbudding and mechanical harvesting.

Vinification: Harvested following a precise plot selection, de-stemmed and lightly crushed. Cold pre-fermentation maceration for 4-5 days to enhance the intensity of the fruit and ensure a gentle start to fermentation. Vatting for 20 days with temperature control at 25-28°C. Hot and cold are alternated to extract a beautiful colour. Devatting is done by hand, then the marc is sent to a pneumatic press to extract the last of the nectar.