The harvest is destemmed and crushed as soon as it arrives in the vat room, and then sent to the stainless steel fermentation vats on the basis of three criteria: the location of the plot in the vineyard, the age of the vines and the grape variety. The young wine remains in the water-cooled vats for about three weeks: enough time to extract all the flavours and richness contained in the grapes. After running-off in which the wine is separated from the solids or marc (essentially all the grape skins and seeds) and transferred into clean vats, a second fermentation - known as malolactic fermentation - takes place during the following month. The wine softens and gains roundness and finesse during this stage. The marc is pressed in a pneumatic press producing a press wine. In early December, the wine is ready to be put in barrels and to begin maturing. This is also the time when the fascinating and crucial stage of blending begins.