Gaspard learned the craft in the field, without a formal oenological education, but through trial, error, and intuition. The grapes, harvested at full ripeness, are pressed in a traditional press. The must flows by gravity into stainless steel tanks, then ferments spontaneously in barriques of various sizes, with a high use of new wood. The barrels are not topped up during élevage, a choice that promotes oxygenation and enhances the complexity of the wines.