They pressed the whole clusters gently to limit tannin extraction. Fermentation started in stainless steel tanks and continued until the wine reached 1.1 Brix. The team bottled the wine about two and a half weeks into fermentation to complete the méthode ancestrale process. The final fermentation finished in bottle after 14 days. They disgorged the wine in November 2024 without adding dosage. The process was stressful and meticulous, but the result is a refreshing and delicious sparkling Carignan that stands apart for its bright, dry, zippy style.