All the grape are pressed then put in tank for settling of the juice during 2 to 3 days .Then, we put the must in oak (in majority new oak)) for alcoholic and malolactic fermentation. A ageing from approximately 12 - 14 month is carried out according to names and year. Once maturing is finished we assemble the “Cuvée”, with fining and light filtration before bottling.

Alcoholic fermentation and stirring of the lees in the barrel weekly constitute the first operations of making the wine. Then, malolactic fermentation is free at temperature of the cellar, between 13 and 14°.

Racking and fining are realised at the end of the tenth month, and bottling after one year of ageing.