Severe disbudding to control the yield. Hand picking with sorting in the vineyard and then in the cellar to keep only the best grapes. A complete analysis of each cuvée at the reception of the grape. Destemming 100%. Maceration before fermentation during few days. Fermentation with daily pumping-over during 15 days with natural yeasts to respect the personality of each terroir.After devatting, the wine is aged in oak barrels not new, from two to seven years. Then the wine is bottled after a very light filtration and so may deposit a light sedim