Vinified in a gravity-fed winery, this cuv̩e was made with the minimal amount of intervention. The perfectly ripe and healthy grapes were hand-harvested and manually sorted. The whole bunches were gently pulled into the fermenters without the use of a pump. Fermentation started naturally with a cold soak, using indigenous yeasts from the vineyard. During fermentation, several “pigeages” or cap submersions took place. Skin contact maceration followed, lasting for a couple of days, before the wine was racked by gravity into barrels. Matured for 12 months in French oak barrels in the 17th century cellar. The wine was not fined or filtered prior to bottling, to preserve the natural qualities of the wine.