On this plot, the harvest is manual. This allows us to sort directly at the plot. Once in the cellar, the harvest is pressed whole bunches using a pneumatic press. With low pressure rises, less than 2 bars. The duration of the pressing is modulated by tasting the must. A period of pre-oxidation follows, where the must is not sulphited, so that the aromatic compounds, which are easily oxidized, oxidize before alcoholic fermentation. This practice is used with the aim of reducing the risk of premature oxidation in the bottle, it tends to reduce the fruity side of the wine in its youth, before taking on its full extent during the aging phase. After this period, the must is very slightly sulphited (2g/Hl) and is cold-settled for 12 to 24 hours. The vinification and aging of our wines are carried out in a natural way, that is to say that no addition of enzymes / yeasts / bacteria is made. The result is a long ageing, in stainless steel vats and barrels. Aging in barrels represents 50% of the cuvée, only 10% are new barrels. The wines are not filtered. After aging for about 1 year, the wines are blended to form a single cuvée, then kept for another year before being bottled.