The wine is bottle fermented. The muscat grapes which ripen first are kept separate from the clairette grapes. The grape juice is kept a low temperature, about 7°C, which means the fermentation will be slow and takes time. After filtering, but leaving some yeast the juice is blended in the bottle. It must be fermented in the bottle for at least another four months. The wine is then filtered again and put into new bottles for sale.