Harvest is now done entirely by hand, once the grapes arrive at the winery, they go through a sorting table. While Laurent experimented with a high percentage of whole clusters, he has now reduced to 50% whole bunches, putting the whole bunch in the bottom and the destemmed grapes on the top in order to have a more flexible cap. Maceration is done in concrete vats with first a cold maceration of 6 days, and temperature is monitored during the entire vatting process, using only natural yeast. After pressing, wines are aged in barrels (30% new oak) for one year then aged in used demi-muids for nine months or even more as Laurent has been pushing for longer ageing. Wines are adjusted with a small amount of SO2 before bottling.