Upon reception the grapes are destemed, crushed and transferred right away in the vats. The peculiar maceration at cold temperatures for 24 to 48 hours allows the extraction of the aromas. Often the yeasting occurs naturally with its indigenous yeasts. After 20 years experience of vinification, the pumping over is slight allowing the tannins to be silken. The stage of barrelling finalises the vintage that has not been filtered before bottling to guarantee and render a natural wine.