The vines are farmed using biodynamic principles and following the moon calendar. Armand and his team are also introducing permaculture in the vineyard. The whites are vinified traditionally with minimal use of oak and batonnage. The reds are vinified in whole clusters. Pumping over rather than punching down for a soft extraction The wines are aged in oak barrels for 10 to 15 months with around 20% new oak. The wines are not fined or filtered.