We carefully hand pick at the end of August, selecting only high quality grapes. After the gentle press, the grape mash is cold-settled, racked, then fermented at a controlled temperature. In spring, a selection of the best base wines from the previous vintage is added to the new wine, together with a mixture of sugar and cultured yeasts; it is then bottled, and undergoes its secondary fermentation. After 32 months of fermentation and maturation, the wine is disgorged, then topped up with a liqueur d’expédition. After a further minimum of 3 months ageing, the wine is released.