The hand-harvested clusters were pneumatically pressed. Each variety was fermented separately in stainless steel tanks for two weeks at temperatures of 14 to 18å¡C to maximize the varietal aromas and flavours. Once fermentation was complete, the wine was matured over its fine lees for around four months. The wines were blended and the liqueur de tirage was added prior to the secondary fermentation, which took place using the Charmat method. After the second fermentation, the wine remained over its lees for 75 days. The liqueur d’expÌ©dition was added prior to bottling.