Manual harvest and grape box picking enable complete respect as well as a strict sorting of the grapes. Following the Burgundian tradition, the grapes are de-stemmed before being put into vats. This is followed by a very slow fermentation which is induced by indiginous yeast which starts at a low temperature. The fermentation period is very long in order to optimize the extraction of the colours and the tannins. The 6 months of maturing are made half in small wooden tuns and half in old barrels between 2 and 5 years old.