Harvested in the morning to take advantage of the sea freshness. Picked by hand and placed into crates.
The grapes come from vines growing in very old schist from the Primary era.
Vinification is carried out by the pressing of whole bunches. After a light settling at 12°C for 24 hours, the wine goes into demi-muid barrels. Alcoholic fermentation lasts several weeks.
Ageing in demi-muid barrels lasts six months with stirring up of the lees (bâtonnage) over the first two months.