The grapes are hand harvested and are brought to the winery where they are immediately pressed in whole cluster, taking the skins off the must. The must is fermented at a low temperature. A part of the base wine is refined in medium-sized, untoasted barrels, while the remaining part stays in steel tanks. Once the alcoholic fermentation has completed the wine ages on the lees for a period of refinement, at this time periodic bâtonnage is carried out. At the end of this period the wine will age on its lees for another minimum 30 months before the disgorgement and dosage takes places.