Vine variety used: mainly Cabernet Sauvignon, Merlot and Petit Verdot; to a lesser extent Cabernet Franc and Alicante Bousquet
Grape harvest and selection: by hand
Fermentation: in truncated fermenting casks with both autochthonous and selected yeasts in temperature-controlled conditions
Maceration: 2-6 weeks depending on the vintage, in temperature-controlled conditions
Clarification and stabilisation: exclusively by physical means (temperature, gravity, pressure)
Refinement in barrel: 12-18 months in 500-litre casks in temperature- and humidity-controlled conditions
Refinement in bottle: 3-6 months in temperature-controlled conditions.