Harvesting is done when the acid-sugar ratio of the grape berry is optimal. The harvest is immediately pressed in a pneumatic press when it arrives in the cellar. The Pinot Noir is not left to macerate so as not to extract too much colour. Alcoholic fermentation takes place in vats, in the same way as the fermentation of a still wine. Then the foaming is carried out according to the traditional method. Finally, the wine is disgorged and the traditional liqueur d'expédition is added.