Ale farms Muchada-Léclapart's vineyards biodynamically. He feels that most farmers and winegrowers damage their soils' health by either using herbicides, or by working the soil too much - so he forgoes both. Consequently, their yield's end up being about one-third of that of their neighbour's (7 tons/hectare vs. 20 tons/hectare) - a factor essential to the full expression of the Palomino grape. Muchada is critical of people who say that Palomino is a neutral variety. ‘At 20 tons/hectare any wine is neutral,’ he says.

In the cellar, Ale's winemaking practices are quite simple though deeply considered. He ferments and ages most of the wines in used Bordeaux barrels, which he keeps topped up, as they are not looking for the influence of flor. Ale also chooses to keep the wine on its lees until bottling (without any racking to speak of) at which time he adds an extremely small amount of sulphites to the wine.