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emaking: Each individual cru is vinified and aged separately and in different ways to bring out the characteristics of each “terroir”. The grapes are harvested by hand in October. After gentle pressing, the juice fermented for around three to four weeks in a steel tank, in contact with the skins. This period included pre- and post-ferment maceration, involving the traditional submerged-cap method. Malolactic fermentation took place in wood.