All the vinification is done in the traditional way in thermo-regulated concrete vats. Only 50% of the harvest is partially destemmed on arrival at the winery. A cold pre-fermentation is then carried out for a few days. Pigeage and delestage are carried out regularly, even daily, with the utmost delicacy. The wine is aged in tuns and demi-muids for 12 to 18 months.