The grapes are handpicked and vinified as whole bunches - nothing is added at any stage and the vinification is by naturally occurring yeasts - the harvest has to be ultra-clean to allow for this, and that contributes to the aromatic purity of the wines. After the alcoholic fermentation with pigeage the freerun wine is drawn off and the marc is pressed gently in a vertical press from the 19th century.
The malolactic fermentations are in resin or stainless steel vats, and only once completed do the wines get racked and transferred to barrel for two winters - a total of 18 months - half in 225l and half in demi-muids of 600l. No new wood is used.
The wines are then bottles without fining or filtration.