The harvest is done by hand, in small boxes of 12 kg for the reds. The harvest is sorted on a vibrating table and transported to the tanks by gravity, without a pump.
We let the indigenous yeasts do their job and have reduced inputs to the bare minimum of SO2 and chaptalization (when necessary).
The alcoholic and malolactic fermentations of the whites take place in barrels during an aging of 11 to 18 months depending on the vintages and vintages.
The vinification of the red wines takes place in concrete vats and lasts 15 to 20 days, with a part of the entire harvest depending on the vintage.
Then the aging takes place in barrels for 10 to 12 months depending on the vintages and cuvées with 15 to 30% new barrels.