Vinification: whole cluster fermentation with indigenous yeasts in concrete tank for Mazards, Combes, Chaillots and Pieds la vigne, and stainless steel tanks for Chataignier. Pumping-over for 2 to 3 days, then punching-down by feet for all the fermentation and maceration. Running of the free run wine then pressing with wooden press. Blending of free run wine with press wine. Malolactic fermentation in tank. Ageing in barrels
Aging: 18 months in 50% Big barrels (from 4 wines and more) and 50% Barriques (from 3 wines and more), 15 months bottle aging.