Each variety is harvested, crushed, and undergoes a 5-to-8-day maceration on the skins. Over half of the volume is co-fermented. Alcoholic fermentation begins naturally using only indigenous yeasts and the wine went through full malolactic fermentation. After the completion of malolactic fermentation, the various components were blended. No sulfur additions were made during the vinification of this wine, and the finished wine contains 1.5 grams/liter of residual sugar.

Pépin

Pépin is a partnership between Jean and Pierre Dietrich of Domaine Achillée and Xavier Couturier and Pierre Sanchez of Duo Oenologie. As producers of natural wines, the friends set out to create a line of natural wines that are more accessible to casual wine drinkers, while also supporting small independent vignerons interested in producing zero sulfur wines. Each cuvée comes from hand harvested, organically or biodynamically farmed grapes sourced from a small independent grower. The wines are vinified using only the naturally occurring indigenous yeasts, and without any winemaking inputs, including sulphur.