The grapes are hand-picked and immediately brought to the vat room where they are sorted (to remove leaves and any unripe or damaged grapes) and delicately pressed (in a pneumatic winepress). The must (or juice) is then kept in vats for 24 to 48 hours for static settling. After this initial natural clarification, the must is then put into oak barrels, where the alcoholic and malolactic fermentations take place naturally, without the addition of cultured yeast and at their own pace, at cellar temperature (18°C).