Vinification: fermentation begins spontaneously without the addition of selected yeasts. Because the cellars are cool, the fermentation temperature does not exceed 22/24°C and usually lasts about 3 months. Progress is monitored twice a week, barrel by barrel, during this period. After alcoholic fermentation is complete, the lees are stirred on cycles determined by vintage and cuvée in order to preserve the quality of the fruit and elegance of the wines. Malolactic fermentation usually begins in January and ends in May