The density of the vineyard is high, 5,000 to 6,000 vines/hectare, which allows control of vigor and the production of quality wines. The vine is trained on espalier, in order to generate an optimal leaf surface for the maturation of the grapes. Manual harvesting is triggered as soon as optimum maturity is reached. The juice is immediately extracted by delicate pneumatic pressing which thus guarantees the quality of the musts. After settling, the alcoholic fermentation is carried out. The wine is aged on fine lees and in new French oak barrels (100%) for 6 to 8 months. Malolactic fermentation is carried out on certain barrels.