In order to preserve a maximum of aroma, the grapes were harvested early in the morning and the grapes still reached the winery in a cool place. While the typical Bordeaux grape varieties (Merlot, Petit Verdot) were destemmed before fermentation, the cellar master did not do this for the Rhone grape variety (Shiraz) and worked with the whole grapes on the bunch. The fermentation was spontaneous with wild yeasts in open wooden tanks. The mash cake was submerged twice a day. Before the wine was pressed, it remained on the skin for a good month. The wines matured separately in French barriques (20% new wood) for 18 months before being bottled blended.