A combination of stored information and on-site inspection allow the co-operative to gauge the potential of the grapes. When linked to the controls on the level of ripeness, this will produce an accurate harvest forecast.   The aim is to maximise the quality of each harvesting bin. This is done by standardising batches, taking into account elements such as grape variety, soil, micro-terroir and potential quality of the grapes. Wine making techniques are adapted to suit each different batch.

Nowadays, machine harvesting is the norm. The co-operative renews its machinery every five years, thus ensuring that the technology is always up to date. Regular and considerable investments are made in order to keep up with technological and wine making advances (in excess of five million euros over the past 20 years). This has allowed the co-operative to modernise all aspects of the winemaking process, not only in the vineyard, but also in the cellars, which are now able to receive visitors. The modernised cellars include temperature controlled stainless steel vats, three Busher pneumatic presses, which produce juices and wines of great finesse and quality. Air conditioning maintains the cellars at a constant temperature. Sensible use of thermo-vinification for the harvest of some lesser quality grapes helps maximise the quality of the fruit.

The ageing takes place in tanks for 6 months for red wines and for 6 months and on its fine lees for the white and rosé wines.

Cask ageing is not traditionally done in this area, but the co-operative puts a small part of the production through this process using around 50 French oak casks. Indeed, the Tronçais woods, famous for their high quality oaks and located in the same départment, are only about 50 km away