After the juice is very gently pressed from the skins, the Rully â€œLes Caillouxâ€ Blanc is put into stainless steel tanks at a low temperature to allow for a natural settling of the must. The juice is then transferred to barrels (10% new) where it ferments with indigenous yeasts. During the alcoholic and malo-lactic fermentations, the wine is stirred â€œbattonageâ€ every day. The wine then matures in barrels for a year without any stirring or racking. The wine is fined but not filtered before bottling. An average vintage produces 600 cases.