Sélection of cuvées according to the soil (“terroir”), age of the vines, and free-run juice (the first juice from the press).
Cold (54°F) débourbage (natural precipitation of the juice) for 24 hours with addition of enzymes.
Alcoholic fermentation with temperature control.
“Sur Lie” maturation for at least 6 months (the wine stays all winter on its natural fermentation-yeast sediment called lees, or “lies”. This brings finesse, elegance, fruitness and freshness to the wine.