Each individual cru is vinified and aged separately and in different ways to bring out the characteristics of each “terroir”. The grapes are harvested by hand in October. After gentle pressing, the juice ferments for around 3 - 4 weeks in a steel tank, in contact with the skins. This period includes pre- and post-fermentation maceration, involving the traditional submerged-cap method. Malolactic fermentation takes place in wood.
