Harvested and destalked at the same time, the grapes are drained into tanks that are hermetically protected from the harmful effects of oxygen. The fresh grape must is stabilized in cold temperatures for 6 days which allows the aromas in the grapes to fully express themselves whilst in turn slightly reducing the acidity. The fermentation takes place under strict temperature control over 2 weeks. The two varieties are vinified separately before being blended and the wine is bottled early, as soon as it displays its full potential of freshness and elegance. In stainless steel vats.