Traditional method: grape bunches are picked exclusively by hand. Harvested grapes are transported in crates drilled with holes to keep the fruit fresh. Pressing is done using whole, uncrushed grapes. The last pressed grapes are separated and distilled after fermentation. Maturation on lees lasts at least 12 months. The production method goes back to the end of the 18th century. It involves a second fermentation in bottles after initial alcoholic fermentation in vats. After riddling and disgorging, the dosage is added. It is the final touch. It brings sweetness and balance.