Moulin de Bernat is farmed Organically in limestone/clay soils. The vines average 35 years of age and are from a selection of the best grapes in the vineyard and manually sorted. This is followed by a long cold maceration and traditional fermentation with temperature regulation between 72-82 degrees Fahrenheit. The final wine is pressed and blended before Malolactic fermentation. The wine is aged on the lees for 3 to months in underground vats, American oak staves are submerged for 4 to 6 months during the aging for added complexity.