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.