The wine's production begins with the selective harvesting of the grapes. Each varietal is harvested and processed separately to optimally highlight its unique characteristics. Fermentation is carried out traditionally by hand, which greatly respects the natural aromas and freshness of the grapes. After fermentation, the wine matures for about a year in used wooden barrels. These barrels impart a gentle woody note to the wine, which supports its natural fruitiness without overpowering it. During barrel aging, the wine rests on its fine lees, which adds additional structure and complexity. Regular stirring (called Bâtonnage) keeps the yeast in motion, improving the texture and flavor of the wine. The subsequent natural clarification through repeated racking helps to rid the wine of fine impurities. This careful process preserves the purity of the wine's flavor and the depth of its expression. The wine then matures for at least another year in the bottle. This stage allows the wine to further harmonize its aromas and fully develop its elegant complexity. Through the careful combination of traditional methods and modern techniques, a wine is created that impresses with its authenticity and expressive depth – a true reflection of its terroir and craftsmanship.