Only methods compatible with the sustainable quality of the vine are practiced:
- The land is ploughed mechanically to enable the vine roots to grow deep down and in this manner the use of herbicides can be avoided
- Spraying for protection against cryptogamic infections of the vine is limited to recognized, environmentally friendly methods
- The yield of the vine is kept in check by pruning and control of the vegetation growth so as to ensure an optimum grape quality.
Grapes are handpicked then placed in crates to be carefully transferred to the vathouse; a pneumatic press is used for low pressure extraction of the must.
For the white wines, the must is racked in vats for 24 hours which gives time for the coarse solid matter to settle and immediately after this period, the clear juice is filled into oak casks (only a quarter of the casks are new). The alcoholic fermentation is a natural process without the addition of artificial yeasts; then follows the malolactic fermentation process.
About 14 months later, the wine is racked in vats, filtered and then bottled.
The red wine process starts with fermentation of the de-stalked grapes in vats for approx. 2 weeks during which the colour and the tannins in the grape skin are dissolved; when the sugar is changed into alcohol, the wine is filled into casks and, as for the white, bottled after about 14 months. A quarter of the number of casks is renewed each year.