The Germain methods are very traditional, and their cellar work keeps interference to a minimum. The vinification is extremely minimalist with no added yeasts, no enzymes and not even any bâtonnage. If the lees are sufficiently clean, the wines are never racked, and the élevage lasts 18 months for the village wines and a full 22 months for the remaining wines. The wines are rarely fined or filtered. The cold cellars, perfect for slow and long élevage, make the malos always late and the primary fermentations typically take between three and twelve months! Jean-François is happy to take his time. Importantly, the wines see little new oak, usually between 20-30% only.