Vinification begins with the pressing of the whole bunch, from which the free-run juice is preserved. This is followed by fermentation in temperature-controlled stainless steel tanks, where it matures. The wine is bottled together with the "liquer de tirage" to start the second fermentation. The bottles are placed in a pile to age for 36-48 months. Disgorgement takes place by the “à la glace” method, with the addition of the "liquer d'expedition".