Julien Sunier's model of winemaking uses sustainable agriculture, and more specifically, agro-ecology. They respect nature, earth and people. They work to protect and develop biodiversity and soil fertility, in order to produce wines with the terroir's character.
Gravity tanked, indigenous yeasts without SO2. Carbonic maceration (whole bunches fermented in anaerobic) for 10 days and then semi-carbonic for 10 days, manual raking, old-fashioned pressing with vertical press.