Traditional and entirely manual methods are used to cultivate the vines. No systematic treatment, pesticides are used with moderation and only as and when required. July/August: green harvest. Thinning out the leaves. 100 % of the grapes are picked off the stems. Fermentation: in stainless steel vats between 15 days and 3 weeks with temperature control. 18 months in barrels in an air-conditioned wine storehouse. Temperature and hygrometry control.

His passion for vines made this Biology graduate return to this village, where he succeeded his father in 1982. The farmland, then mainly occupied by fruit-trees, was planted with vine-stocks and extended to 13 hectares.André Perret is willing to preserve terroir and nature, even if this involves difficulties such as terrace cultivation of the vines on steep hillsides.He is also keen to avoid systematic treatments of his vines; pesticides are only used as and when required. Yields are controlled too, in order to achieve the quality and authenticity requirements that he himself has fixed.