Maturity is close I y monitored in each plot from the beginning of August. A harvest calendar is determined the week before the harvest and amended daily to ensure each plot is harvested at full maturity and under optimal conditions.
 | All grapes are hand-picked. The sorting process, which consists of eliminating leaves and substandard grapes accidentally picked, take place on mobile tables in the vineyard, to keep them separate from healthy grapes during their trip to the vat. |  |
After suitable destalking and pressing (varying according to harvest, varietals and plot), each batch of must is individually fermented using traditional techniques: fermentation temperature, duration, intensity and frequency of pumping over is determined individually. | ||
