A manual harvest is followed by a 3 to 4 day cold maceration. The cuvaison usually continues for 22 to 26 days. During that time Forey does a pigeage three times a day. Malolactic occurs in barrel. There is now only one racking done during the period of elevage. The wines are bottled unfined and unfiltered after spending 16 to 20 months in small oak barrels with 20% to 50% new oak used depending on the structure and amount of the individual cuvee and the character of the vintage.