Christophe believes strongly in true tradition, and his philosophy is to interact as little as possible with the grapes. All pickings are done manually in light boxes and brought to the cellar where a meticulous selection is carried out.

Alcoholic fermentation occurs with the temperature closely monitored.

For the whites - all bunches are pressed, left for 24 hours to settle nicely, then racked straight into 225 litre Burgundian barrels where the alcoholic and malolactic fermentation will occur.

For the reds - partially de-stemmed with alcoholic fermentation occuring in open-topped fermenters during a period of two weeks with punch down twice a day.

Ageing is done 100% in barrels, 11 months for the whites and 18 months for the reds.

All whites are kept on clean lees with regular battonage and soft filtration before bottling.
The reds are also kept on primary lees, with no filtration, with only a white egg fining done two months before bottling.

Christophe is not looking for the perfect wine, but wants to make the best wine that his vineyard selection can give him, showing the true essence of the terroir.

"Nature is making us wait the whole year for our grapes, let’s not rush things when we have them."