The grapes are harvested at first, mostly mechanically, but some growers continue to harvest by hand. The grape harvested is then pressed, either with a side press or a pneumatic press, to obtain a must to be vinified..
Charentaise fermentation is usually done in two stages, in stainless steel tanks : an alcoholic fermentation, then a malic fermentation, although the second is optional for distillation wines.
No sugar or sulphiting is allowed.
On the other hand yeasting is possible to better control the alcoholic fermentation, as well as the addition of ammonium salts for musts deficient in nitrogen.
Charentais white wines are conducive to natural conservation
, because of their high acidity. Presenting a low level of alcohol (~ 9-10% vol.), Aromatic compounds are highly developed, giving exceptional quality eaux-de-vie.