The grapes are de-stemmed, cooled down to 8°C and transferred to the press. Particular attention is paid to the pressing to ensure that only the first, highest-quality juice is kept. The juice is then left to settle according to the precise aromatic profile that is being targeted. Fermentation lasts between 15 and over 30 days, depending on the degree of clarification and the temperature. Finally, after light fining, the wine is bottled quite early to preserve the fresh, fruity character of the wines.