As soon as they are harvested, the grapes are crushed and destemmed, then placed in temperature-controlled, stainless – steel wine vats to ferment. From the beginning of fermentation, daily pumping over is carried out to facilitate the extraction of the colour and aromas from the skins. After three to five days of maceration, the must is racked, drawing it off the marc, and left to ferment at a controlled temperature for another five to six days. After the first racking operations, the wine begins malo-lactic fermentation, which transforms its sensory profile, making it more pleasant to drink. After ageing in steel for a few months, the wine is bottled in spring.