Farming is fully sustainable. The estate was recently certified for "Integrated Production" which refers to a sustainable farming system that places an emphasis on involving the entire vineyard as an ecosystem and the preservation and improvement of soil fertility, as well as a diversified environment. Hand-harvest. The whole grapes then undergo a 10 day cold pre-fermentation maceration, the grapes are then pressed, followed by alcoholic fermentation at a controlled temperature between 16 c and 18 c in stainless steel. After fermentation, the wine spends 3 months on the fine lees. Lightly fined and filtered.