Harvest: Hand-picked in openwork crates. Careful sorting if necessary. Vinification: Whole harvest (20 to 50% depending on the vintage). In keeping with the terroir and the profile of the vintage, we ferment and macerate for 2 to 3 weeks in small open vats, punctuated by punching down and pumping over. The yeasts are indigenous (natural). Pressing on a vertical press. The final pressings are separated based on tasting. Aging: In oak barrels, 25% of which are new. Duration: 14 to 18 months. Wood origin: French high-forest forests. Throughout the aging process, decisions are guided by weekly tastings and supplemented by technical analyses. As with all of the House's wines, our objective remains: finesse, expression of the terroir, and respect for the vintage.