The grapes are harvested by hand, sorted by the pickers in the vineyard and then taken to the winery in small crates to avoid the berries being crushed and oxidising prematurely.
After first passing over a vibrating table to eliminate all the dried grapes, impurities, leaves, etc, the fruit passes over a second sorting table, where watchful eyes and expert hands carry out a final selection so as to keep only the best.
The grapes are partially or totally de-stemmed, and not crushed. After that, they go into open vats, of stainless steel or wood, temperature-controlled by thermo-regulation. We avoid chaptalisation as much as possible, and did not resort to it for such vintages as 2002, 2003 and 2005, for example. The pressing is carried out gently in a bladder press.