Certified organic and biodynamic agriculture, the estate favours cultivation by hand at each stage: disbudding, lifting, elimination of inter-hearts, harvest, sorting on the table ... These traditional methods, gentle on the fruit and not consuming fossil energy, are then relayed by gravity to the cellar by an elaborate system of tanks with natural shapes and materials. The red grapes are placed in a raw concrete vat room, which provides the oxygen necessary for alcoholic fermentation and good ageing, and the white grapes find their place in ovoid concrete and terracotta vats.