The “fluid juice” is meticulously cold-settled and then fermented at low temperature (17-18°C) in 600L demi-muids. After fermentation, the wines remain on fine lees and are stirred regularly to resuspend these lees. In the spring, the wines are racked, degassed and filtered before bottling by us.

Bottling is done according to the season in order to guarantee its freshness and taste whatever the time of year. Very few sulphites are added, only after settling and just before bottling, in order to better preserve the fruit and the freshness of the wines.