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Technical itinerary: The grapes are harvested by hand with the greatest care in identified harvest boxes, cooled in a cold room, traced throughout the technical wine route. For Rosé and White wines, the inert grapes (absence of oxygen) are subjected to pneumatic pressing, gentle at low pressure, with selection of juices by physical measurement and tasting. These same juices are cold stored (5 °) for several weeks before a slow and 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 mechanical stirring for several weeks.