The alcoholic fermentations are spontaneous, occurring through the diversity of the yeasts naturally present on the grapes and in the winery, where each batch is an ecosystem in itself, its fermentation lasting from a few weeks to several months. The malolactic or ‘second’ fermentation also occurs naturally for most of the wines; in all cases it is neither provoked nor stopped. Following the tumult of the fermentations, there follows a long, peaceful period of maturation on lees for a year, which may last up to two full years for certain wines. These lees, a veritable matrix that is both organic and mineral, will consolidate the wines and underscore the characteristics specific to the different terroirs (acidity, length, texture, etc.). And lastly, racking and filtration are only performed in the last few days just prior to bottling, to allow the wines the time to be fully formed in their wood or steel cocoons.