After hand-picking and careful sorting of the grapes in the winery, batches are placed in separate stainless steel tanks depending on their origin. Plot selection and traceability is thus meticulous. Low temperature fermentation over an extended period allows soft extraction. Each batch is then drawn off into barrels.

Press wine is carefully selected and then blended. The wine will then age for 12 months in French oak barrels, 25% of which are new each year.