The grapes, selected first in the field and then on the vibrating sorting table, are destemmed but not crushed before being transferred to Grenier truncated-cone French-oak vats. During the initial days they are kept at a controlled temperature, with the help of plate heat exchangers and dry ice to encourage cryomaceration, with only a few, delicate punch-downs (a couple a day). Once the alcoholic fermentation has spontaneously started (without the addition of yeasts), the cooling is switched off. On the second day of fermentation, a délestage (rack and return) process is carried out for over 12 hours, separating as much liquid as possible from the skins. At the end, the must is forcefully pumped over, in order to completely oxygenate the mass and break the cap. From the following day, a pump-over is performed every morning and a punch-down every evening. At the end of the alcoholic fermentation, after five more days of submergedcap maceration the vats are racked off and the wine transferred to 700-litre (185-gallon) tonneaus. The TreSette spends 20 months here before returning to unlined concrete tanks for another 3 months before bottling.