After reception of the grape harvest, destemming and crushing, the grapes are put into the two high technology fermenting rooms where 33 thermoregulated stainless steel tanks with heating and cooling systems allow for precise control of the alcoholic and malo-lactic fermentation.

The period of tank fermentation varies from 18 to 24 days depending on the year. frequent pumping-over is carried out to extract the most colour and tannin possible.