The harvest is by hand. The grapes are pressed pneumatically at low pressure. The juice is separated from the solid matter under cold conditions after 48 hours, and is then left cold-soaking in vat for 7 days. The juice is then transferred to oak barrels (40% of which are new), where they undergo alcoholic fermentation and are allowed to begin the ageing process. The village and regional wines are “racked off” after 11 months and the Premier and Grand Crus after 13 months. The wines are then fined and lightly filtered before bottling.
After a manual harvest and sorting at the vineyard, the grapes are again sorted at the winery. Following light crushing and total de-stemming the result is placed in vat. A phase of cold pre-maceration precedes the alcoholic fermentation, where the temperature is strictly controlled. During this period the rising cap of grape skins is pushed back down into the vat and the juice from below is sprayed back over the top. At the end of the alcoholic fermentation, pneumatic pressing takes place at low temperature, following which the initial free running juice and the juice from the press are assembled back together and then placed in oak barrels (30-50% new barrels) where the ageing process can begin (15-18 months).