The vinification begins with the preparation, a few days before the harvest, of the pied de cuvè.
A modest percentage of grapes are harvested, de-stemmed and left in a usually steel barrel, where fermentation spontaneously begins, aided by one or two daily punching down.
After a few days the pied de cuvè is in full fermentation. We then proceed with the harvest of the entire vineyard. The grapes are de-stemmed and fall into the fermentation tanks in vitrified concrete by fall.