The grapes are carefully selected in the vineyards, and harvested in 10 kilos crates. They are destemmed, they are not crushed, and then they are conveyed into oak vats. Here, spontaneous alcoholic fermentation take place. Maceration lasts about 18-20 days. Afterwards, the wine is transferred to barriques where it undergoes élevage for about 18 months. At this stage, the best lots, selected through extensive tasting, are assembled into the final blend. The oak is 100% French, and comes from Allier and Tronçais. The wine is regularly racked and tasted during the whole barrel maturation. After bottling the wine rests for about one year before release.
Depending on the vintage, it reaches maturity between 3 and 5 years after harvest.