After pressing, the must is clarified and cold stabulated for at least 24 hours. Fermentation takes place at a controlled low temperature. To obtain a more intense freshness, there is no malolactic fermentation. The wines are then racked and aged on fine lees, before being fined and filtered to prepare them for secondary fermentation. Secondary fermentation, in the bottle (traditional method), is carried out by adding yeasts and sugar. This is followed by 1 year of ageing on lees in our temperature-controlled cellars.