Vinification:
From the picking, the harvest undergoes a rigorous selection process. After a light crushing and de-stemming of the grapes, the must goes into small temperature controlled vats allowing strict control of the fermentation, maintaining in this way the richness and aromatic nuances of each parcel. Fermentation lasts about 20 to 25 days.

Ageing:
The aging of the wines continues for approximately 12 months in oak barrels, a third of them renewed every year under the supervision of the oenologist cellar master. The final blending is then realized before a light fining and bottling in the château.