The grapes are destemmed and crushed then directly pressed. The juice is then pushed into the fermentation tank, where it ferments in a pressurised tank to retain all carbon dioxide, until it reaches 5% degrees of alcohol. At this point, the fermentation is stopped by cooling the tank. After a light filtration, the wine is bottled under pressure through an isobaric machine and is ready to drink before Christmas of the same harvest year. Sulphites are added during the process.