At harvest, whole bunches are hand-picked, and once the bunches are pressed, they allow the must to settle for up to two days (static settling). Sulfur is not added to the bunches when they arrive in the winery, and the resulting wild-yeast fermentations are long and cool, as they never rush the fermentation by warming the cellar. Both alcoholic and malolactic fermentations occur naturally in French Burgundy barrels. Some of the gross lees are retained during fermentation, resulting in a small amount of skin contact during both fermentation and élevage. Once the must is in the barrel, it is basically left alone from that point until they are bottled. The wines ferment and age in the same barrels without racking or bâtonnage, as they are wary of making them too fat and leesy. The wine spends a total of 11 months in its fermentation barrel and is racked only once prior to bottling. Depending on the vintage, only a light bentonite fining and the necessary amount of sulfur dioxide is added before bottling.