The berries are pressed to extract the juice. This juice is then put into a vat where the alcoholic fermentation will take place . In order to extract a maximum of aromas, the temperature will be maintained between 16 and 18°C ​​throughout the alcoholic fermentation. This alcoholic fermentation lasts on average 15 days , followed by aging on lees for 15 days in order to provide richness and stability to the wine.