Harvest

• Follow up of the vineyard (sustainable viticulture)
• Thinning-out of leaves 1 face
• Estimation of harvest, if necessary green grape harvests
• Ripeness control (gustatory and analytical)

Winemaking

• Plot selection and crop selection on table
• Total destemming
• Must fermentation in thermo regulated stainless vats
• Average fermentation temperature of 26°C
• 3 pumping over per day
• Long vatting

Aging

• 70% of the volume in barrels with 15 to 20% of new ones
• 1 to 3 rackings over 12 month
• Fining with egg albumin, if necessary