Though the vineyards that Eric and Bérengère work with have always been farmed organically, they received their formal certification (Ecocert) in 2009. 

On the viticulture and winemaking side, Eric works solo. He practices 'parcellaire' - meaning he vinifies each parcel's fruit independently and typically (he will make exceptions if they have a bad frost) does not blend varietals or add any purchased fruit. He seeks to express the unique characteristics of the vineyards' terroir and each grape variety in his wines.

In the cellar he works with only wild ferments and low doses of sulphur at pressing (<3gl/Hl). He employs gentle and long press cycles for the whites, but avoids any meaningful maceration with the skins. For the reds he has no 'formula' and the length of maceration time depends wholly on the season. He bottles each cuvée only when he deems it ready - anywhere from 6 to 18 months from the end of fermentation.