The estate has long opted for traditional vinification: the grapes are harvested manually, sorted on the sorting table, destemmed with the trialling of whole cluster fermentation for a few years now, then vatted for 10 to 15 days, with manual pigeage and pneumatic pressing. We do this to preserve our terroirs and climats and to bring out the best of each vintage. Pascal and Pauline pay particular attention to the maturation of the wines and adhere to the Burgundian method, in which maturation occurs in French oak barrels. This allows our wines to fully express their character, their terroir and their typicity. The red wines are matured on lees until bottling and are then filtered to ensure clarity and brightness in the wines.