10 to 35% of whole grapes macerate in open concrete vats for 10 to 15 days. Punching down and pumping over alternate through- out the alcoholic fermentation (made with indigenous yeasts). The must is gravity-loaded into large containers (foudres and demi-muids) as well as vats for an aging period of 8 to 12 months. Mass blending before bottling, carried out by gravity, without fining or filtration.
