Yield: 7-9 tons per hectare (about 3/4 kg per vine)
Harvesting season and method: 1st and 2nd week of August. The grapes are all harvested by hand into crates with immediate crushing
Vinification: gentle crushing of the best bunches without skins, fermentation at controlled temperature and ageing on fine lees in steel tanks. Subsequent prise de mousse in autoclave with Charmat method for a fine perlage.