The grapes are harvested in the early morning, by hand of course.You can smell the freshness of the night on the grapes. The harvest is tipped into concrete vats basket by basket. The mixtures of different grapes that will give the characteristics of the wine are sometimes made at this time.

Naturally-occurring yeast, present on the grapes, start the fermentation process. The maceration time is long, between three and four weeks, sometimes more, with temperatures always less than 27°C. All process are carefully conducted. At the end of fermentation, a small quantity of sulphite is added (2g/hl) to protect the wine during its maturation in the same vats. Nothing else is added. During bottling, neither collage nor filtration.