Following harvest and the crush, juices are pressed off skins, followed by several days of vinification at temperatures up to 30C. Ferments are pumped over twice daily with complete working of the skins to ensure maximum extraction of colour and flavour, adding complexity and developing the structure. A component is pressed off skins into new American oak to complete fermentation. Wines are racked and reworked once or twice during oak maturation, barrels are stored at twelve o'clock with regular topping. Aged twenty months in new and second fill French, American and Russian oak barrels by Seguin Moreau, Bossuet, Dargaud and Jaegle coopers, before an egg white fining and bottling.