Gentleness and patience are the key words in vinification and aging for Domaine Avéla. The semi-underground stone cellar was constructed in 1880 and is located in the heart of an ancient village, Quarante. The wine making is conducted with skill, passion, and respect for traditions. Domaine Avéla has some of the smallest vineyards in the region. Extensive pruning is done late in the season to concentrate flavors. This results in small yields (15 hls /ha) of the highest quality. Intensive, hands-on work is carried out in several stages. The treatments, including organic cultivation, are applied with a backpack sprayer to control and conserve the spray. No chemical weed control or herbicides are used. The late harvest ensures the grapes will be at the quintessence of phenolic maturity while the fruit is still fresh. Hand harvesting takes place in the cool of the morning with an initial sorting in the vineyard. The fresh-picked grapes are carefully packaged in small crates, then quickly transported to the cellar only 3 minutes away. A second sorting of the grapes is done by hand in the cave. The grapes are completely destemmed and crushed in the old fashioned way. Plot vinifications are carried out in order to capture the essence of each unique terroir. Fermentation is natural. A long period of skin maceration (without added yeasts) includes a minimum of two gentle daily punching downs. Manual pressing is carried out in a vertical ratchet press with an oak wood cage. The wines are aged on lees for 24 months in French oak barrels from the high forests (Seguin-Moreau) with weekly topping. The wine is bottled without filtration and minimal sulfite (less than half the amount allowable for organic wines).