Motivated to take a qualitative leap in a new direction, he began a strict yield control program and a conversion to organic viticulture (certification obtained in 2009). All work at the Domaine is done by hand. Pico ferments all wines using indigenous yeast, and he bottles without fining and filtration. Most of his wines are massal selection planted near the two highest altitude villages in the appellation (Courgis and Preys), with vineyards up to 300 meters in elevation.