Harvested at the optimum maturity, grapes are directly pressed before the juice goes in tanks by gravity. The juice doesn’t receive any sulfites till the end of the fermentation. Fermentation is complete by the wild yeast of the vineyard. As the malolactic fermentation is not suitable for my terroir, sulfites are added only once, right before the aging. That process permit to significantly decrease the amount of sulfites. It is a minimum intervention wine.