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Technical itinerary: The grapes are harvested with the greatest care by hand into identified harvest crates, cooled in a cold room, and traced throughout the oenological technical itinerary. For Rosé and White wines, the inert grapes (absence of oxygen) are pneumatically pressed at low pressure, with juice selection by physical measurement and tasting. These same juices are cold-stored (5°) for several weeks before slow, regular alcoholic fermentation. At the end of this fermentation, these wines are kept on their fine lees (to nourish the wines and gain in complexity) with several weeks of mechanical stirring.