The grapes, harvested at optimum maturity, ferment in “vinification intégrale” method into demi-muids (500L oak barrels) only with natural yeasts. Maceration 3 to 5 weeks – the barrels are turned several times a week for the first two weeks. Then the marcs is gently pressed (the skins and pips left over from maceration). The juice obtained is blended with the free-run juice and returned to the same barrels), to be matured for 18 to 24 months.