Vinification: In open, tapered oak vats. Depending on the vintage and the wine, a percentage of the entire harvest is retained (maximum 30%). Fermentations are done using indigenous yeasts, with some manual punching down. The pressing is gentle, using a pneumatic press. After settling, the wines are transferred to barrels by gravity.
Aging: 18 months in fine-grained oak barrels of French origin (Tronçais, Allier) with around 30% new barrels. The settings are made under neutral gas in order to minimize the inputs of S02. The bottling periods are chosen according to the lunar calendar and atmospheric conditions.