The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second ermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.