Grape selection is carried out with the help of a Vistalys, an optical sorting table that ensures only perfect grapes pass through. The stems are removed without crushing the grapes. The grapes are stored under controlled conditions and undergo long, low-temperature macerations in oak vats with a submerged cap. The must is naturally pumped over, using gravity to achieve optimal polyphenol extraction. Pressing is done with a vertical pneumatic press, followed by malolactic fermentation in newly produced American oak barrels. The wine is aged for a total of 14 months in new American and French oak barrels.