Following the principles of biodynamics, we are working strenuously on the marly and chalky terroirs of the Petit Causse, which have been worn out by years of bad cultural practices, with the aim of giving back life to the soil. The vines draw the mineral elements from it, and they, in turn, provide complexity and minerality to the wines of the terroir and vintage. We work the soil of the vineyard, adding composts and preparations to it, as recommended by biodynamics.

We carry out severe pruning in order to limit the production to an average maximum of thirty hectolitres per hectare.

The planting we have carried out is 8.000 vines per hectare.

The vintaging is done by hand into chilled boxes holding twenty litres and transported in a refrigerated lorry.

The grapes are sorted before the stalks are removed.

• masceration of at least a month in wooden casks or cement vats, with extraction by gentle pumping,
• storage on its lees for at least eighteen months in barrels of 227-600 litres for the grandes cuvées,
• twelve months in cement vats for the other wines,
• bottled without either filtering or clarifying.