The vines under go pruning and de-budding to spread out the bunches to ensure the grapes get plenty of wind and sunlight without the risk of rot that short pruning can bring. In summer they are thinned to ensure even ripening and ever-greater concentration in the grapes. At harvest the grapes are gently pressed in pneumatic presses. The juice is then allowed to settle and is kept cold, a `stabilisation à froid` that brings out even more flavours and aromas. After fermentation in glass-lined underground vats, the wines are then left to mature on their lees until bottling sur lies in the spring, a technique that encourages the full expression of the `terroir`.