The owner of the estate, Raymond Miquel, is instrumental in the winemaking process. He subjects the grapes to organoleptic analysis when they are on the vine to ensure the optimum balance of sugars, acidity and phenolic maturity. The fruit is then hand-harvested and sorted. Fermentation is carried out at low temperature (11°C) until ideal residual sweetness is achieved (135g/l), at which point the fermentation is arrested by fortifying with grape spirit.
