The grapes are picked by hand in September/October and put into small baskets. Some of them (approximately 10%) are dried on rush matting for 3 months. The rest are destemmed and left to ferment on the skins for around 15-20 days at a temperature of 26-28°C. They are then drawn off and the malolactic fermentation process is completed in steel tanks. Once they have dried sufficiently, the grapes from the rush matting undergo the same procedure. All of the blend is mixed together again and then transferred to medium-toasted French Allier oak barriques, where it ages for 8-9 months before being bottled. The subsequent bottle ageing adds substance to the solid, imperious wine, which gets its strong personality from the dried grapes.