Following a manual harvest, bunches are sorted in the vineyard and also at the winery for quality. The wine is spontaneously fermented with native yeasts in stainless steel, undergoing a long maceration on the skins. The wine is cold stabilized naturally by moving the wine from the barrel room to separate tanks in a part of the winery whose temperature is naturally regulated by the outdoor winter temperatures. It is then racked into French and American oak barrels (70% new) of exceptional cooperage for 14 months before being bottled unfined and unfiltered. It is then bottle-aged for an additional ten months before release. Only a very minimal amount of sulfur is added at bottling.