The work begins in the vineyard with a precise and meticulous selection of the plots most suited to producing this type of wine (90% of the final result comes from this precision work): the health status must be perfect, the foliage must be healthy, fresh and dense, the grapes must have an optimal level of maturity. Indeed, the harvest window is very short as the acid/sugar balance is essential for this category of wine. The vinification is very complex because we do not use sulfur or oenological inputs. The grapes are immediately pressed and cold-settling in order to promote a natural stabilization of the oxidizable compounds of the musts by precipitation. Then the alcoholic fermentation is rapid and takes place in a neutralized atmosphere. The fermentation temperatures are regulated at 18°C. The wine is clarified by racking before malolactic fermentation and is then racked again and stored in the cold. Bottling takes place quite early in the year to preserve the aromatic expression. The aging is done in bottles.