Millerande Grapes from selected parcels are destemmed and not crushed. Fermentation and maceration take place in open wooden vats at controlled temperature for approximately 60 days. During this period, targeted punching downs are carried out. After alcoholic fermentation the skins are sunk in the wine to start the process of infusion. Following malolactic fermentation, a small portion of the mass is transferred to French oak barrels, while the remainder continues aging in wooden vats for 12 months.