Converted to “must”, it is then immediately transferred to stainless steel vats. These vats, cradles of fermentation, are thermo-regulated at low temperatures (4° to 6° C) in order to preserve the extraction of aromas. The fermentation process usually lasts two to four weeks.

When the time comes, fermentation is blocked by the addition of alcohol to the residue (must) so as to obtain a wine with an alcoholic content of about 15% in volume and a concentration of 110 grams per liter of residual sugar. Different vintages are made according to the plots of land, the age of the vines, and the maturity of the grapes.