Our grapes are all picked by hand and transported in small crates to the cellar. We sort without excess of material and technology. Our only criterion is to keep healthy grapes with a diversity, complexity factor. All the grapes, after destemming without crushing, are placed in vats by gravity. Each container is seeded with its own starter. We can carry out a slight settling by cold in the first 24 hours for even more purity. The fermentations are carried out gently with velvet extractions. For us, the fermentation phase is a time to preserve the aromas and allows the development of the starter and mid-palate. The finish will be built little by little, at controlled temperature, during the fermentation macerations.

At the running off we separate the wine into 3 entities: the free run wine, then the fine lees and finally the presses which will finish their sugar in amphorae before joining the blends. The lees are used to nourish the wine when topping up. The wood barrels are only renewed up to 10% to 15% per year.