Production 
Harvested by hand and at full maturity, the grapes are directly pressed and the juices are placed in static settling. The clear juices are then intoned into oak barrels (1 to 3 years old) for alcoholic and malolactic fermentation. A breeding period will follow on fine lees for about 11 months, punctuated by stirrings. The frequency of stirring is adapted according to depending on the characteristics of the vintage. A refining of a few months in stainless steel vats is then carried out, followed by a light filtration and fining if necessary