The grapes are harvested in palox (large bins) to avoid crushing them. These palox are then refrigerated at 4°C for 24 hours (in a cold room) before being put into the vat. This allows us to perform a longer and gentler pre-fermentation maceration, maintaining a temperature between 18 to 20°C before pressing, which promotes the wine's aromatic development. For the white grapes, we follow the same vinification process as for the red grapes, except that they are pressed after 24 hours in the cold room. The juice is then put in a tank for a gentle fermentation start, maintaining a temperature between 18 and 20°C for the traditional Cuvées, then transferred to barrels to complete the fermentation and aged for 12 months in barrels.