The ripe gamay grapes are picked by hand from several plots, each one harvested according to grape maturity and analysis, usually at the end of September. Semi-carbonic maceration for 8 days (whole bunches + partial de-stemming) in cement and stainless steel vats before pressing of the dark juice takes place and the ferment continues in tank - the wine benefits from a little residual sugar (<1.5 g alcoholic degree: 13 ° ). After fermentation completes the wine undergoes a full M before ageing for upto 9 months in vats - 1st bottling in early May.