Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.