"Harvest is, of course, by hand. The whites pass through a sorting table and are then gently pressed and allowed to ferment in large wooden tanks. The reds are sorted and then crushed by foot in foudre. The whites and rosés are released as early as March of the year after harvest while many of the reds are aged for up to 18 months.

Slight slopes which are exposed south-west, bio dynamically grown since 1995, ploughing, mechanical and manual hoeing, vines treated with biodynamic preparations, spraying with Bordeaux mixture, herb treatments. short maceration in wooden vats (from 8 to 10 days), cap punching by feet, natural fermentation (without yeasting or adding sugar), from 6 months to a year maturing in Foudre barrels. Manual harvest, sorting on stemming table." -Importer