All plots are mowed and picked. Treatments are made with sulfur and Bordeaux mixture, in low doses, accompanied by herbal teas or plant macerations (nettle, field horsetail, yarrow, meadowsweet, wicker, garlic). We pay particular attention to the lunar rhythms when carrying out the various works in the vineyard and the cellar. The harvest is done manually and the sorting takes place in the vineyard. The grapes are put in vats in whole bunches. Either the harvest is trampled under foot, or it remains intact in order to make a semi-carbonic maceration. The fermentations are triggered naturally thanks to the indigenous yeasts. The fermentation time is therefore very variable. The maceration lasts an average of 18 days, pumping over in a bucket accompanies it. The grapes are then gently pressed using a small vertical press. The aging time of the wine is decided on a case-by-case basis for each cuvée. No fining or filtration is carried out on the wines. Bottling is also manual.