The vineyard is managed in a reasoned way according to the climate and the pressure of diseases. The vines are plowed. Since 2019, the estate has received the High Environmental Value certification. In the winery, the grape berries pass over the sorting table to remove the berries that are not very ripe or damaged. After a cold maceration for about a week, fermentation begins. It was punch down to delicately extract the tannins. The berries are pressed then the wine is sung into French oak barrels.