This outstanding wine undergoes fermentation that lasts 2 to 3 months, without yeasting or chaptalisation. It starts spontaneously thanks to indigenous yeasts which contribute to the terroir effect. It is stopped by cooling the wine followed by racking. The aging is then carried out in barrels, on fine lees. It lasts 4 to 5 months. Before bottling in May, filtration is carried out. 8 months are therefore necessary for the production of the wine (from October to May).