Sustainable. Vincent made some improvements over the years, including using whole cluster fermentation, integrating demi-muids and foudres into the mix, and a longer élévage. A mix of used and new demi-muids, barrels, and foudres are used for aging in order to have better control of the oak influence. Work in the vineyard follows lutte raisonée methods and native yeasts are used for fermentation. After pressing, must goes into 600L barrels or foudres.