Vignobles Silvestrini’s method of production is based on sustainable viticulture, with such they have achieved their High Environmental Value certification (HVE). Using mecanical management of the cover crop, no herbicides, late pruning, single and double guyot training, debudding, green harvesting, no deleafing and lower canopy to preserve water ressources.
The grapes are hand-picked and sorted before being de-stemmed. Fermentation in cement and stainless steel tanks, using indigenous yeasts, at low temperature to preserve primary aromas. This lasts 10 to 15 days, with three to four pump overs a day, and one delestage mid fermentation. Maceration lasts around four to six weeks. Then the must is pressed in a pneumatic press and malolactic fermentation follows. The resulting wine is matured for 12 to 14 months in French oak barrels, selected specifically for the finesse of their tannins. Vignobles Silvestrini use French oak mainly from center of France (Allier, Tronçais) and a little from south west.