After beeing sorted out, the grapes go for desteming and soft pressing. Free-run juices are selected before pressing. Then it's a soft maceration at 10-12° C to extract aromas.
Depending on the result we want to obtain, the juice goes to stainless steel vats or in demi-muids (500 l). "Bâtonnages" are done regularly in a burgundian style.
In both cases, there is a precise control of temperatures.