The grape picking is mechanical with a very strict manual sorting out (hire 8 people).

Because of Jerome Bibey ‘s curiosity, Winemaking benefits from the use of the latest techniques and trials.

Control of temperature, stainless steel and concrete fermenting tank are used to keep all the benefits of different maceration. Low temperature maceration before fermenting to extract fruity aromas and some high temperature maceration after fermenting to give sweetness and body to the wine are used.

The maturing process is made oak barrels, and lasts 12 months (depending on vintage). One fourth of the barrel are new so it is necessary to buy 130 barrels every year. Stirring of the lees (batonnage) in the barrels is done every 15 days to give fatness tasty to the wine.