(From 2014 Vintage) mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of the fruit and the vine. Harvested early in the morning sometimes at night in order to preserve the freshness of the harvest Once the grape and its stalk have been separated and the harvest sorted, vinification proceeds according to tradition, one variety at a time : bleeding after four to six hours’ pellicular maceration at a temperature approaching 10°C. To ensure quality, pressing is applied by a pneumatic press. Alcoholic fermentation takes from 12 to 16 days at a constant temperature of approximately 16°C. In enamelled tuns immediately after racking and fermentation. Clarification occurs in December, filtration in January, blending of the different varieties from their separate tuns one month later. Each "tasting" is subjected to concerted deliberation involving our "œnologiste" and “maître de chai”.