All grapes are hand harvested at Moulin de Tricot. A strict triage is done in the vineyard so that only healthy, ripe grapes are selected and sent to the chai for vinification. The grapes are destemmed before being crushed and racked into the tanks for fermentation. Bruno Rey vinifies his wines with traditional methods using modern equipment. He has chosen to use stainless steel tanks for fermentation as they allow him to control the temperature more precisely, when necessary. After fermentation, the wine is pressed and then returned to the stainless steel tanks for the malolactic fermentation (ML). Following the malolactic, the wine is then racked into small barrels, none of which are new (a portion of the wine is aged in 1 year old oak with the remainder of the barrels being older). An egg-white fining is the only other treatment the wine receives prior to being blended for final bottling.