10% full cluster, 90% destemmed. Vertical press. Juices are separated by grape varietals and terroirs and put in Stainless steel vats next to concrete tanks. Strict monitoring of temperature for Alcoholic fermentation. Once must reaches 26°, transfer 1/4 of the vats into concrete tank to cool down with natural inertie of concrete. When down to 19°, blended again back into the stainless steel vats to maintain perfect conditions for yeast to have a stress free environment. Then, settling and pressing. Separate free run wine and press wine. Press wine is discarded to distillerie (vertical press bring more contaminating element and increase volatil). For malolactic fermentation, uses immersion cooler/heater device at 19/20 °. When malolactic is over, wine is aged in white wine barrels for over 12 months.