Certified HVE. Guyot Poussard pruning (1 baguette, 7 eyes, 1 courson 2 eyes), vine shoot chipped into natural fertilizer, mechanical plowing (end of April), tying up on stake (May-June), sexual confusion to prevent parasite on vines, non systematic organic intervention for preventing disease (organic Bordeaux mixture bordelaise), debudding by hand to control yield and concentrate nutriments in fewer buds (May), Tying up again (may-june), another debudding and trimming, leaves removal (2 last week of June) right after the begining of fruits apparation (fruits are more resilient to sun burn this way, it bring also better aeration to keep them dry and prevent rot and better tannin concentration in reds). Meanwhile, the whole time, Bruno and his team spend a lot of time to plow the soil so there is no weed while fruit maturing. Harvest are both done mechanicly and by hand. After removal of the leave, green harvest (early July) and regular harvest are also done by hand. Recently, because of global warming, Bruno applies negativz harvest by removing by hand before the harvest all grappes that are over heat and would bring unbalance to his wines.