The grapes are whole bunch pressed in a pneumatic press, with pressings collected gently and fractionally — Florent Baumard separates juice lots at ascending intervals of pressure and ferments them separately. The wines are fermented in stainless steel tanks at low temperatures on their lees; no wood is used in the winemaking or aging process, allowing for a purer expression of site. The wine then spends 9 months on the lees in tank before bottling.