The vinification takes place in rough concrete tanks. The harvested grapes are completely de-stemmed. Native yeasts are used for alcoholic fermentation. During the fermentation, the temperature is allowed to gradually rise to 30-32C. The vatting period lasts from 4 to 5 weeks with regular pumping over operations carried out at the start of the maceration, followed by some cap punching. The maceration is completed by stirring of the lees over the last 3 weeks. By tasting the wine in the tank each day, we can tailor our different operations to the wine and determine the best running-off date. The wines go into the barrel “hot” after their running-off and 24-48 hours of sedimentation to eliminate any remaining solid matter and the coarsest lees. Aging is carried out entirely in 228-liter barrels (pieces bourguignonnes), of which 25-30% are new. The wine is racked at the end of the winter. Aging can last 14-18 months depending on the vintage and our tastings of the wine.