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 after a careful selection of parcels 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). Devatting is done by hand, then the marc is sent to a pneumatic press to extract the final nectar. The wine is aged in French oak barrels for 2 to 3 years. The rest of the wine is aged in terracotta amphorae for a further 1 year.