Harvested by hand and pressed whole pneumatically (between 5 and 8 hours), the grapes – exclusively from organic and bio-dynamic farming – naturally transfer their aromas to the must. They ferment spontaneously without the addition of enzymes or selected yeasts, and without chaptalization. After fermentation lasting from one to four months, they are aged, depending on the case, in century-old oak tuns or in stainless steel vats.