After harvest the grapes are pressed and the juice is placed in underground cuves in typical and ancient fashion in the Muscadet district. The alcoholic fermentation proceeds at low temperatures for three to five weeks. Afterwards the wine is racked off the gross lies and is left to age on the fine lies until bottling. During the period of elevage, the wines are in constant contact with the lies, with frequent batonage. The result is a fresh, mineral-driven wine that occasionally carries an almost imperceptible effervescence. Bottling normally occurs during the period of March through May of the year following harvest.