The harvests are carried out by hand. In the cellars, the winemaker prefers short maceration periods to ensure a delicate style of wine. The methods used adhere to biodynamic principles and no chemical substances are used.
The terroir is enhanced by ageing the wines in barrels, half-muids and tuns. The wood allows for gentle oxygenation of the wines in order to hone their style.
Nature is left to work its magic as much as possible, from the vineyards right through to the cellars during 8 months.