Gentle pressing of the selected grapes that are harvested before they are completely mature, static decantation at 5-8°C, temperature control-led fermentation at 16-18°C with selected yeasts. Maturation in stainless steel vats for 9 months, during this time the natural malolactic fermentation takes place. The second fermentation is carried out at the end of spring. Re-fermentation in the bottle needs 2 ½ months at a con-trolled temperature of 14°C. The wine matures in the bottle on the yeast for about 5 years in the underground cellars. Remuage takes place in pupitres. For 1 ½ months the bottles are turned twice a week. Dégorgement then follows.