As of the 2010 vintage, the domaine is certified organic through Ecocert and biodynamic methods have also been incorporated. Lapalu is gifted in old vines, many of which are between an average of 50 and 100+ years of age. His patchwork of cuv�es are a result of years of experimentation, with Beaujolais-Villages VV and Brouilly VV representing approximately 60% of his production. All grapes are hand-harvested, of course, and chilled for 24 hours before going to the tank for fermentation. Vinification varies by cuv�e (carbonic vs. Semi-carbonic) with whole clusters that macerate for 10-12 days. A 24-hour pressing is customary and done with a traditional vertical press from the late 19th century. Depending on the cuv�e, the wines are raised in either glass-lined concrete tanks, or used barriques or tonneaux. During the �l�vage, many of his cuv�es see little or no sulfur, and when they do, it is usually only a small dose at bottling. Nonetheless, he is not dogmatic on this point, but he believes he can make great wines without sulfur, and that one can make "natural wines that are clean."