Winemaking at the Domaine follows some simple guidelines because the Dirler-Cade philosophy follows the idea that wine is made in the vineyard. Since 1987 each parcel or group of parcels within a single vineyard is whole cluster pressed with a pneumatic press into either large oak foudres or stainless steel tanks. The juice is left to ferment for anywhere from 3 weeks to 3 months depending on the cuvee. The wine is aged on its fine lees for 9-12 months before a light filtration and bottling. A tiny amount of sulfur is added at this time.