De-stalking of the grapes that are harvested before they are completely mature and maceration at 29°C for 18 hours. Fermentation at a controlled temperature of 16-18°C with selected yeasts. Maturation in stainless steel vats for 8 months, during that time the malolactic fermentation takes place. The second fermentation is carried out at the end of spring after the correct evolution of the base wine. Re-fermentation in the bottle needs 2 months at a controlled temperature of 14°C. The wine matures in the bottle on the yeast for at least 22 months
in the underground cellars. Then Remuage takes place in Pupitres. The bottles are turned twice a week for one and a half month. Dégorgement follows and the Dosage with the addition of the liqueur d’expédition which gives the wine the ideal softness and preserves its own characteristics. After Dégorgement the wine ages in the bottle for at least 1 month.