Grapes are transferred into vibrating reception bins and then moved on an extremely gentle conveyor belt to the crusher. Destemming and immediate chilling of the must at 5 to 6°C while transferring for de-juicing or skin maceration under strict inert gas ambient with in-line injection as well as inert conditions in the tank space. Free run separation and juice settling under a temperature controlled environment. Decantation. Fermentation of clear juice at 14 to 15°C using only selected yeast species. Elevage by means of «sur lie». Style balance and preparation for bottling. Bottling is done under the highest standards protecting the wine from all possibilities for quality hazard