Gentle pressing of the selected grapes, harvested before they are completely mature, static decantation at 5-8°C, temperature controlled fermentation at 16-18°C with selected yeasts. Maturation in stainless steel vats for 8 months during this time the natural 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 24 months in the underground cellars. Remuage takes place in pupitres, the bottles are turned twice a week for one and a half month. Dégorgement then follows with the addition of the liqueur d’expédition which gives the wine softness and safeguards its quality. At the end, the wine has a rest in the bottle for at least 1 month.