It’s a manual labour of love, all her vineyard work is meticulously done by hand and everything is organic, with sulphur use being kept to an absolute minimum and indigenous yeasts used. The wines are bottled with no fining or filtration. When combating problems in the vineyard, she prepares her own holistic treatments from spices, oils, and plants. The St Joseph is from vines near Tournon in the south of the appellation, organically farmed and planted on granite,matured for 12 months in demi-muids and barrique. The Crozes Hermitage is from 50-year old vines grown on alluvial-clay and galets. It sees the same 12 months maturation, this time exclusively in 600 Lt demi-muids.