Harvesting and vinification of the 2 varieties are done separately. We start with a cold paste, it is directly taken to the press to make the minimum possible extraction of colour from the skin. Part of the wine is produced as “blanc de noirs” and the other part with a maximum of 3 hours of contact between the must and the skins. The first musts are selected to make the alcoholic fermentation in stainless tanks. After the alcoholic fermentation, blending of the different varieties of wines to find the perfect combination, clarification and tartaric stabilization before bottling.