After a pre-fermentation “cold soak”, the red wine is fermented in cement “cuves” with indigenous yeasts and with little heating of the tanks. This allows the fermentation to be slow and gentle. The maceration lasts about two weeks with the juice being pumped over the cap twice a day. Felix also does some foot pressing “pigeage” during this period. The juice is then drawn from the tanks and matured in barrel, 10% new, for at least a year. An average vintage produces 750 cases.