Each grape variety is harvested at phenolic maturity and vinified separately in accordance with the technical specifications governing the production of organic wine.
Following a 48-hour period of pre-fermentation skin contact, extraction mainly takes place with the help gentle pump-overs in combination with punching down the cap and delestage (or ërack and returní). Temperatures are closely controlled throughout the alcoholic fermentation process, starting at 22°C and rising to 26°C by the end.
Skin contact for the Tannat grape variety never exceeds 20 days while that of Cabernet Sauvignon is set at 20 days in order to preserve the roundness and balance of the tannins.
Once the free-run wine is drained off and the press wine put aside, malolactic fermentation is allowed to occur naturally at any time, depending on the particular tank, between the months of November and March.
When malolactic fermentation has taken place, the wine is blended and left to mature in oak barrels (the type of oak is chosen with a view to preserving the fruit and not altering the wineís character). During this 11-month period of barrel-maturation, three rackings take place. The separate lots are tasted again and finally blended.