Berba se vrši potpunosti ručno. Nakon uklanjanja korijena, bobice se pažljivo sortiraju, usitnjavaju i sipaju u drvene posude termo-regulirane, prema njihovim parcelama. Alkoholna fermentacija traje od 7 do 10 dana, a vađenje uvijek poštuje sok podešavanjem broja pumpanja ovisno o cuvéesu i berbi. Maceracija je oko 3 tjedna, a zatim se sok vadi u bačvama, parcela po parcela. Vino tada odležava između 16 i 18 mjeseci u bačvama francuskog hrasta od kojih je 60% potpuno novo, u podrumu na temperaturi od 15 °. Vina se dolijevaju 3 puta tjedno kako bi se izbjegao bilo kakav kontakt vina i zraka, a regal je tradicionalni pomoću takozvane “à l’esquive” metode.
Harvesting is done entirely by hand. After removing the roots, the berries are carefully sorted, chopped and poured into thermo-regulated wooden containers, according to their plots. Alcoholic fermentation takes 7 to 10 days, and extraction always respects the juice by adjusting the number of pumps depending on the cuvées and harvest. Maceration is about 3 weeks, then the juice is extracted in barrels, plot by plot. The wine is then aged for between 16 and 18 months in French oak barrels, 60% of which are brand new, in the cellar at a temperature of 15 °. Wines are topped up 3 times a week to avoid any contact of wine and air, and the shelf is traditional using the so-called “à l’esquive” method.
