All grapes are harvested by hand • All wines ferment naturally with native yeasts • Pump-overs are very delicate because the yields are so low; the fruit is very concentrated and extraction therefore does not need to be forced • Wines are aged for 18 months in underground, gravity-fed cuves • The final blend varies vintage-to-vintage • Fruit for “L’O de Joncier” is harvested before the other reds and has the shortest fermentation time—10 days.