When they have been sorted, destemmed and crushed, the grapes are placed into tanks, and each variety and plot is vinified separately. Then comes the cold maceration process. Alcoholic fermentation begins a few days later. Slowly but surely, the yeasts work to extract the finest aromas, colour and tannins. Gentle punching of the cap and pumping over help with this. The process takes almost 20 days. Then comes malolactic fermentation, then filtering. After that, the wine is transferred to oak casks for the maturation stage. During this phase, the wines become more supple, due to the effects of slight oxidation. Their ageing potential increases, along with their tasting capacity for that year. After 3 to 9 months, depending on the cuvees, blending begins. The finished wines are then bottled at the Domaine, so that they can round out further.