In the vineyards they are devout in their commitment to working naturally and they incorporate both organic and biodynamic principles in their farming. Claude and Herv� aim to be as delicate as possible when handling the grapes. All fruit is hand-harvested in small 10 kg cases, and then sorted and mostly de-stemmed. Recently however the brothers have begun incorporating some whole cluster fermentation for the reds to add some complexity and freshness. The wines ferment with their native yeasts in temperature controlled wooden fermenting tanks, and cuvaison typically lasts about two weeks before pressing, settling and then placing them into mostly used barrels. They have recently added foudres, which were uniquely present in the village during their grandparents's generation. This is both a nod to tradition as well as a genuine interest in how the wines will evolve in larger oak vessels.