Monsieur Fillastre harvests his “field blend” usually in one or two days. The grapes are placed into a small press and are crushed manually. The cuvaison is long, frequently extending three weeks or more. The wine is then racked into small barrels (only a minor percentage of which are new) to complete the malolactic fermentation and then are left to age in a small, damp underground cellar with minimal racking for approximately thirty months. The wines are never filtered before bottling. The wines of Jaugaret, relying so extensively on Cabernet, are built to last. We purchase approximately four barrels (1,200 bottles) of Jaugaret per annum.