The grapes are picked earlier than usual and in the coolest hours of the morning, in order to preserve their acidity. They are then crushed and destemmed and immediately chilled to a temperature of 6°C. They then undergo soft pressing, without any maceration. The must thus obtained is first subjected to static clarification at 4°C, then racked and the solid matter removed; lastly, the fermentation process is triggered off at a controlled temperature of 15°C. The wine is then kept on its fine lees for 3 months at 10°C, preventing the malolactic fermentation. This is followed by the creation of the cuvée, a slow prise de mousse in pressurized tanks (using the “Charmat lungo” method with prolonged maturation on the yeasts), stabilisation and bottling. This last operation is carried out roughly 6 months after the prise de mousse.