Entirely manual harvest in small (10Kg) boxes, sorted on the vines then again the in the cellar for optimum selection before winemaking. Total de-stemming. Fermentation at 18°C in temperature controlled stainless vats using a pied de cuve method to avoid using sulfur during ferment. Ferment finished at 24° to maintain elegance. 10 days maceration followed by 7 months aging in stainless vats, on the fine lees. No added sulfites throughout. Light clarification and filtration, followed by very light sulfiting at bottling.