Nicolas Potel's philosophy, from the selection of the grapes to the bottling, is to let the terroirs express themselves so that they can reveal their aromatic expressions.

Meticulous work of research and monitoring of plots with the winegrowers, systematic sorting of the bunches during the harvest, a minimum of interventions during vinification, a very gentle pressing with a vertical press and then settling. In the cellar, it is aged on fine lees for 12 to 16 months without racking with a minimum of SO2, a protection mainly by carbon dioxide from late malolactic fermentation.

Finally, Nicolas Potel is attached to the biodynamic calendar and tries to work his wines according to their style, either in root days or in fruit days in order to respect their uniqueness as much as possible.