The grapes, harvested into small 20 kg crates, are brought immediately into the cellar. If necessary, they are cooled in a cooling cell to a temperature of 12/15 °C and then pressed. They are not subject to traditional destemming in order to prevent the stems from being damaged and to very gently extract only the free-run juice. The must decants in the tank for 24/36 hours, during which time the coarser sediments settle and are separated from the must by racking. At this point, the clear must is brought to a temperature of 16 °C to facilitate the start of alcoholic fermentation, which usually lasts at least three weeks. The wine is racked between eight and ten days after the completion of fermentation and remains on its fine lees until the beginning of spring, when preparation for bottling begins.

The colour is straw yellow with greenish highlights. Intense aroma of white fruit and apricot which may evolve into scents of aromatic herbs. Enveloping on the palate, with a crisp, slightly acidic note that gives it a very pleasant persistence and delicious savoury nuance.