A maximum yield is pre-determined with canopy management a prime concern. Much care is taken to minimize any protective products used especially so that no residual effects are passed onto the wines. Harvest is manual with no leaves. Traditional temperature controlled with a maximum 30 degrees Centigrade. No foreign yeasts are used, only natural ones. Maceration is 18 days and a pneumatic press (up to 1 kg) is used to produce the free running wine. Malolactic fermentation is naturally allowed to occur (6 days approx). Finally the resulting wine is matured in 225 litre barriques (Allier-Nevers) for 10-12 months. Clarification by egg white is minimal as the wine has fine tannins and is often not necessary.
