The grapes are harvested very early in the morning. For the Chardonnay, after the juice is cold settled, alcoholic fermentation begins in tanks and finishes tranquilly in barrels. Malolactic fermentation is partially carried out depending on each barrel.
For the Viognier, we use a traditional method that transfers the cold-settled juice directly into barrels in which alcoholic fermentation takes place. Malolactic fermentation is allowed to begin before it is stopped at the beginning of the winter. Catherine Delaunay then selects which barrels of wine will go into the blend for this Chardonnay-Viognier Sélection Spéciale. Ageing concludes with a few weeks resting in tanks before bottling. The bottles are then stored in the cellar for a few months before being released on the market.