The grapes are destemmed and then vinified in the traditional way by pigeage and remontage. The temperatures are controlled several times a day and regulated in accordance with the fermentation. The macerations are long, between 3-5 weeks and can even be as long as 10 weeks.
When the maceration is finished the cuves are emptied and the remaining wine is pressed by hand. The best skins are immediately distilled by Mr Frecon, and made into the domaine’s eau de vie.
The different parcels of vines and the different grape varieties are sometimes vinified together, and sometimes, separately. The final assemblage is made by the month of December, after which the wines are then matured in cuves or in French oak barrels.