• Harvested by hand
• Grapes are gently pressed
• The must is racked by decanting
• Wines are never chaptalized
• Fermentation occurs naturally with indigenous yeasts in temperature-controlled cuves
• Malolactic fermentation begins in the Spring with the help of the bacteria present in the lees
• Wines age on their lees for 8-10 months in stainless steel cuves before bottling