In the cellar, the approach is artisanal and minimalist. Spontaneous fermentation occurs with indigenous yeasts, with no addition of commercial yeasts, clarification, or filtration. The wines are aged in wooden barrels, including 225-liter barriques and 500-liter demi-muids, to ensure complexity and finesse. Each cuvée follows the Brut Nature philosophy, with no addition of sulfites or liqueur de tirage, allowing the wine to remain pure and transparent. The result is Champagne appreciated for its freshness, elegance, and the ability to reflect the authenticity of the terroir.