The harvest is manual, in baskets placed in "paloxs" (Large box to contain fruits and vegetables and whose base is a pallet); The fruits are selected according to their maturity, from September to December, due to a large number of varieties. They are transformed with respect for each fruit (for the final balance), assembled, coarsely crushed, gently pressed, settling and racking of the juice.

Ancestral fermentation in vats and bottling over several weeks or months depending on the vintage with more or less residual natural sugars (fructose) therefore without (addition of sucrose sugar). Additions of sulphites in different forms (mineral and solution).