The grapes are hand harvested early in the morning and packed into shallow picking crates. Maximum 2 bunches deep. The grapes are stored in the cold room to reduce core berry temperature before pressing. The grapes are loaded for whole bunch pressing. Three fractions are selected at pressing; Cuvée – high quality free run juice, Première Taille – first extraction, Deuxieme Taille – 2nd extraction.
The juice is settled then racked. The clean juice goes through a cool fermentation. A small fraction is fermented in 4th ll barrels and the large majority is fermented in temperature controlled stainless steel tanks. No lees contact is given post fermentation and malolactic fermentation is avoided.
Blending takes place from only the cuvee fractions, barrel fermented portions and various reserve wines that have been stored in 300 liter new and 2nd ll oak barrels.