All of the fruit is 100% destemmed, and fermentations take place in concrete tanks with gentle punch-downs twice a day, which they prefer over pump-overs to limit the amount of oxygen ingress. The juice is left in the tank for about two weeks before being racked to barrel for malolactic and ageing; the juice is left to settle for two days prior to being racked to barrel. A fair amount of new oak is used in the wines; the village wine.
