Long and gentle pneumatic pressing. No sulfites added before fermentation. Static and natural settling for 36 to 48 hours. Preparation of a pied de cuve using indigenous yeasts. Then fermented in demi-muids (600L) and cigars (350L). The barrels come from the Atelier Centre France cooperage, which using steam hooping to ensure that the wood is fine-grained to avoid over-oaking.