Grapes are all destemmed. No prefermentive cold maceration. Grapes are lightly crushed before fermentation. Alcoholic fermentation in small concrete vats for 10 days at 26�/28�C using selected yeasts. No chaptalisation. Vats are thermoregulated. Three pumping over per day during fermentation and no cap punching. Neither pumping over nor cap punching during a 2 to 3 week cuvaison. Pressed with a horizontal press. Light extraction so the press wine is interesting (blended with free-run juice in January). Aged for 14 months (on average) in 225L barrels (25% new) with four rackings in total. No b�tonnage; no filtration and fining in barrels with egg white. Only one bottling during the year, done by a service provider in April. 2200 bottles produced on average.