Harvested by hand, in small open crates in order to preserve the integrity of the fruit, then hand sorted once received inot the winery. Maceration and vinification take 2 to 3 weeks with indigenous yeasts innoculation. Maceration and fermentation temperatures under total control. Extraction rates are closely monitored. "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation. Pressings are kept seperate. Ageing in barrels (20% in new oak) for 14 to 18 months.