Saouma’s Rhone reds are fermented as whole clusters, with a third of the grapes crushed. No SO2 is added and the grapes go directly into vat for a seven- to nine-day cold maceration, with no punch-down or pumping-over. The fermentation starts naturally with the cap lightly washed a few times to keep it from drying out. After ferment, the must is pressed directly into aging vessels for the élevage, during which no sulphur is added. As the wine sits on its fine lees, they are eventually digested, and only a light sulphur is applied two months prior to the bottling.