The objectives of wine making , from culture of vine to bottling, are based on :

In vine : organic culture with ECOCERT certification (organism of control and certifcation for organic culture and organic food) : - work of the ground and weed controlled - no chemical fertilizers - using of natural pesticides : sulfur and copper - yields control (35hl average on the last three years) - entirely manual harvest and grapes selected in the vine

In the cellar : - fermentations exclusively based on the yeast action. - no chaptalization - no sulfur in vinification - temperature control in order to prolong the fermentation - specific vintages are matured in barrels