The wine is made according to traditional methods. It is for this reason that Sylviane Garcin-Cathiard chose wooden vats for Clos L'Eglise. Each batch is treated separately in a thermostat-regulated vat of 60 hl. Manual pigeage has been re-introduced; the pulp and mass of skins, known as chapeau, floats to the top during fermentation and is punched down manually several times a day. The wine is left in fermenting vats for a long time, and malolactic fermentation is carried out in 100% new barrels. Ageing lasts between 16 to 18 months depending on the vintage.