The grape harvests are made manually to allow to select on foot the most beautiful bunches to bring an irreproachable grape to the cellar. The picking is done early in the morning, when the temperature is still mild. The vine is transported to the winery in small self-elevating stainless steel skips that perfectly preserve the integrity of the bunches. After destemming and crushing, they are immediately cooled to 9°C and then macerated either pneumatic presses, either in thermo-regulated tanks. The duration of each maceration is evaluated according to the quality, the intensity of the skins and the desired color. Then, the harvest is pressed according to the Champagne methods and only the first juices are for the bottles.