Hand harvested in in small crates during September. Subsequent sorting by grape and berry on a double selection table. Alcoholic fermentation with native yeasts in a semi-truncated cone shaped tank with continuous pumping-over over 2-3 weeks to optimize color extraction. After alcoholic fermentation, the wine was de-vatted and bleed-off to new French oak barrels where malolactic fermentation took place spontaneously. They use the most respectful winemaking possible, not adding any additives to the must or the wine, except a small quantity of Sulphur to avoid oxidation and the development of undesirable microorganisms. The wine ages for 14 months in new French oak barrels, followed by at least nine months' bottle conditioning. The barrels that are used for organic wine must be new or have been used solely for the storage of wine with organic certification for a minimum of one year.