In terms of viticulture and vinification, there are no radical departures from tradition here; the focus remains on nurturing beautiful grapes and cherishing superb plots of land. The organic approach is applied judiciously, without any fanaticism, always enhancing the individual character of each terroir.

Grapes are harvested by hand and sorted at the vineyard into 12kg boxes to avoid grapes compaction. Impeccable hygiene practices reduce the need for sulfur. The harvest is introduced in whole, unpressed bunches into hydraulic presses (Coquard). The pressing is weak and slow to obtain a clear, premium quality juice. This juice is then put in different containers: new barrels, Wineglobe and also stoneware depending on the cuvée. It stays there from 12 to 18 months before being assembled and bottled without fining or filtration.

Precision, balance, and complexity are the hallmarks of all their cuvées, which fully express their terroirs through profound mineral notes, power, and a refreshing vitality.