The grapes are partly vinified in whole bunches, the vintage dictates the percentage of stalks that are kept. The co-fermentation of the grape varieties allows us to benefit from the synergies that occur between our varieties during vinification. This co-fermentation gives complexity and depth to our wines. Fermentation starts around 19-20°C, takes place mainly around 25°C and ends between 28 and 32°C depending on the vintage and the plots. Extraction is done by small fractional pumping over which promotes the extraction of the softest tannins, but also by prolonged macerations with the cap of marc submerged. The extraction of tannins is therefore done more by infusion of the skins in the must.