Each grape variety is vinified separately.

• The white grapes are destemmed and then pressed in a pneumatic press.

The must is cooled to 10°C while the residue settles, after which yeast is added to trigger fermentation.

• The red grapes are destemmed and put into vats, where they ferment for at least one week.

Pump-overs and rack-and-return are used during fermentation to extract a maximum of polyphenols and aromatic substances.