Vineyards are sustainably farmed. All grapes are harvested by hand and sorted. 100% of the grapes are de-stemmed. Parcels are all vinified separately in open-topped, wooden vats. Natural fermentations with indigenous yeasts. Grapes macerate for several days at 15°-17° Celsius, then must goes through alcoholic fermentation with occasional punch-downs and pump-overs. Must pressed gently by pneumatic press. Jus de presse is blended in with first press wine to settle for 24-48 hours. Wines are racked by gravity directly into oak fûts deep into the cellar below the winery. The percentage of new oak varies with the vintage and appellation. Wines enjoy a long, slow élevage before being bottled unfined and unfiltered.