Grapes are harvested at optimum aromatic ripeness to bring out the character of each of our terroirs; selected musts are pressed; settling is carried out to eliminate coarse aromas; alcoholic fermentation is thermoregulated at low temperature for 3 to 6 days; aged in vats on fine lees for several months to refine aromas and add roundness; fining; blending of the vats; before bottling at the estate by us.