This wine is only made in vintages where the grapes are of the highest quality. The wine is fermented with indigenous yeast and zero sulfur, when the vintage allows. The wine is fermented in temperature controlled tanks and then moved to large foudre in a special vin jaune cave. It then spends 7 years without addition of sulfur and with no topping up, under cover of a vail of yeast (voile) that slows the process of oxidation. It is then filtered and bottled with zero addition of sulfur.