The vinification is meticulous and very precise given the fact that we do not use sulfur or oenological inputs at any time during vinification or bottling. Upon receipt, the grapes are immediately cooled to 8°C and pressed, taking care to remove the press juice. The juices are cold-settled in order to promote natural clarification of the musts and elimination of oxidizable compounds by precipitation. The alcoholic fermentation is quickly launched at fermentation temperatures regulated between 17 and 18°C. At the end of fermentation the wine is racked so as to keep some fine lees which will be the antioxidant base of the wines during their aging before bottling. The latter takes place quite early in the year to preserve the unique aromatic expression of this wine and preserve all its qualities and naturalness over time.