Hand-harvested at optimum ripeness in 15 kg boxes. The grapes go on to a sorting table and are then pressed very lightly and slowly while being kept cool. The must is left to settle naturally overnight and placed directly in new French oak barrels, where it is left for six months. The alcoholic fermentation takes place in this new oak, with light batonnage at the end of the process. There is just one racking process to preserve the elegance of the vine.