The grapes are harvested manually which allows a selective sorting, at the end of September and the beginning of October.
They are pressed in a pneumatic wine press, and then allowed to clear at a cool temperature. Alcoholic and malolactic fermentation is carried out in vats at a controlled temperature of 18° C (64° F). The wine is left in the vats until the following spring, when it is bottled after filtration.
In 2012 the company evolved in order to further develop the vineyard and its produces. Cultivation methods have been modified, and new fermentation vats have been installed in the wine-making cellar. Part of its vineyards is now cultivated in "reasoned practice" with a classic wine-making technique and the other in biodynamics.