The harvest, as healthy and ripe as possible, is pressed as soon as the grapes arrive. The resulting must is sulphited in order to prevent problems of oxidation. After a must racking of 12 to 24 hours, the must is placed into a fermentation tank where it will ferment at a temperature of 18°C. The control of fermentation temperatures has been one of the most significant developments of the last 20 years. It permits longer fermentations and gives more intense and delicate aromas. At the end of the fermentation period, a racking is made to remove the first particles of the lees. The maturing begins in the tanks in which the wine generally stays on the thin lees of fermentation. Between March and September the first vintages will be bottled, after the operations of clarification and stabilization. Some vintages will wait more than a year before being bottled and marketed.