The grapes are harvested at their optimum maturity to express the maximum potential of the variety. They are
meticulously sorted during harvests and until they arrive in bunches at the cellar. They are then de-stemmed and crushed before being put into vats. They are then macerated for 12 to 20 days before being pressed. The particularity of this grape variety lies in its fragility and its sensitivity to dry conditions. It offers a remarkable aromatic complexity provided by handpicking at optimal maturity. Temperatures are controlled with great precision to strengthen aromas expressed by Pinot Noir and to extract a dense and silky tannic structure. Part of the wine is then transferred to French oak barrels. Finally, after bottling, the wine is kept for several months before being sold.