The wine is 100% unaoked. Little use of industrial yeasts just to induce wild yeasts and start up fermenting. The fermentation process takes up to one month to complete. It takes place in temperature controlled stainless steel vats at a temperature in between 16 and 24 °C. Malolactic fermentation is then induced during winter. The wine is then left to mature on fine lees till spring. It is fined with bentonite prior to a first and only racking just before preparing for bottling. It is finally slightly filtered with kieselghur prior to bottling.