Juliette Joblot aims for an early harvest in order to retain the freshness and acidity in the grapes; each vintage it takes place before the autumn equinox. The grapes were harvested in three tonne bins, pressed in a horizontal press and racked. Fermentation took place at controlled temperatures with an automatic and gentle pigeage twice daily. A very slow, cool maceration lasted for two weeks before the wine was transferred to Allier oak barrels (60% new) for 13 months, where slow malolactic fermentation took place. Following a minimal intervention approach, the wine did not undergo further racking, minimal sulphur was added during vinification and the blend was lightly fined prior to bottling.