After harvesting, the grapes go through different stages.
Alcoholic fermentation takes place in closed vats of wood, stainless steel or cement.
Whereas the Merlot gives a wine which develops more rapidly and can be drunk sooner, the Cabernet-Sauvignon produces wines which develop later. To give predominance to one or the other directly influences the wine's life. This ensures that the wine is conserved hermetically. It is then kept like this for 12 to 18 months, a period punctuated with racking and fumigating every three or four months. Into the empty barrel, a lighted strip of solidified sulphur is placed, giving off sulphur vapour, so preventing all ferments which might affect the wine.