After harvesting the grapes by hand into small crates, the fermentation of the red wines takes place, throughout the harvest, in small conical vats. Maceration takes place over a period of 3 to 4 weeks.
Once pressed, the wines are placed in old barrels for a maturing period which lasts from 18 to 22 months. Bottling then takes place, and this is carried out without filtration.
From maceration to bottling, the wine making process takes place without the addition of sulphur dioxide.
The white wines can be vinified in a traditional manner after pressing the whole harvest, or pressed after a period of 4 weeks of maceration. They are then matured in small wooden containers, without adding sulphur at any point, and are also bottled without filtration.