Vinification and ageing: the harvest is collected manually with a parcel sorting in boxes of 30 kg. Destemmed at 70%, the grapes are put in vats for 5 weeks for alcoholic fermentation. After pneumatic pressing and racking, the wines are placed in vats for a natural malolactic fermentation. Casking is carried out at the end of January and the beginning of February for a minimum of 12 months.