The grapes are harvested by hand and transported to the cellar in small baskets, where they are de-stemmed and kept in a tank at low temperature. The following day, fermenting must is added (from grapes from the same vine harvested the previous week). Just before the end of the alcoholic fermentation, which lasts about twelve days, the wine is definitively separated from the pomace which is pressed. The wine continues to age on the lees until the following spring before being bottled
