Hand-harvested fruit from primarily young vines at Domaine des Lises undergo skin contact for 4 to 5 days (1 part 100% skin contact/1 part 100% whole cluster). After several days of maceration, the wine undergoes a 20- to 30-day fermentation period including malolactic in concrete tank and large wooden tronconique vats with a degree of carbonic maceration. Aside from one or two pumpovers to homogenize or aerate, extraction is done entirely by hand with punch downs once or twice a day.