Vinification: fermentation begins spontaneously without the addition of selected yeasts. Because the cellars are cool, the fermentation temperature does not exceed 22/24°C, it usually takes about 3 months. The trend is monitored twice a week, barrel by barrel, during this period. When alcoholic fermentation is complete, the wine is dry, that is, it contains less than 2 g/l residual sugar. Next, the lees are stirred on cycles determined by vintage and cuvée to preserve the fruit quality and elegance of the wines. Malolactic fermentation usually begins during January and ends in May