Some plots are ploughed with a horse. Grape harvest is done manually. Yields are reasonable, averaging 35 to 45 hectolitres per hectare. The harvested grapes are collected in small boxes and then meticulously sorted on a table. Only healthy berries are kept. The bunches are partially or totally destemmed according to the winegrower's choice.
A vinification that limits inputs as much as possible, punctuated by supervised natural processes and subject to constant vigilance at all stages of evolution.