The grapes were picked by hand in the early morning, force cooled to 4°C, bunches sorted, destemmed, berries sorted and gently crushed in a satellite tank. They were then deposited in both open and closed fermenters. The must was escaped 8 to 12%, depending on the vineyard. It was given a cold soak of 4 to 5 days at 8 °C with a CO2 blanket, after which it was heated to 18 °C and inoculated with yeast BM45 and D254. The fermenting grapes were pumped once a day during a cold week and twice a day during fermentation in combination with three manual punch-downs. This was adapted to the individual characteristics of each cultivar and vineyard. The Malbec, Petit Verdot and Merlot were pressed between 0 and -1 °B and fermented in barrels. The Cabernet Sauvignon and Cabernet Franc were given an extended maceration after fermentation. Total time on the skins ranges from 10 to 28 days. The wines were pressed in 38% new and 62% second-fill 300 liter Allier French oak barrels. The press faction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels. The wines received a low dose of sulfur and remained on the coarse lees for 11 months, after which they were decanted, mixed and placed back in the barrel. After aging in barrel for a total of 20 months, the wine was racked and filtered through a coarse plate filter. Bottling was done with fine skin filtration.