Because of the low yield of Sémillon, it is harvested at night when fully ripe and then destemmed.After skin maceration, cold separation of the solids is followed by vinification. Fermentation is carried out in 400L French oak barrels at a temperature between 18° and 20° C. These top-quality Sémillon juices are then matured on fine lees and stirred for a period of 8 months.