Manual harvest only, into 10kg open boxes. Sorting first on the vines then again at reception on a sorting table. Slow pressed at reception for light color extraction, with separation of juice qualities. Fermentation in temperature controlled vats with native (indigineous) yeast only, at a temperature of 18°C. 5 months aging on fine lees in large wooden vats. Light sulfiting and filtration at bottling, as a function of pH.