The grapes are harvested at night, and once at the winery they are sent to the pneumatic press where they underwent maceration (skin contact) for a period of five hours. Settling at 10 Celsius over a period of 48 hours was followed by fermentation of the clean must; this took place in stainless steel tanks at a controlled temperature of 16 Celsius using yeast of the saccharomyces cervisiae genus (Prise de Mousse.) After fermentation, fining with bentonite was followed by stabilization at -5 Celsius in order to eliminate the excess potassium bitartrate.