At the Domaine Larue, harvesting is done by hand. Grapes are brought in to the winery for vinification. There again, this is no exact science, but a process that differs as a function of the appellations and the vintage.
For the reds, the percentage of whole bunches can reach 60 %, according to the ripeness of the stem structure.
The white wines are aged in oak barrel over a period that varies from 10 to 18 months, with moderate lees-stirring. For reds, ageing can be for as much as 18 months. Bottling is done at the domain.