As we live surrounded by our vines and spend much time in the vineyards, we farm minimally.  By that we mean no Round Up, no pesticides, no herbicides.  Using only natural products used for centuries.  The vineyard is totally safe for us, our guests and our little dog named Margaux and all the other creatures great and small with whom we share this land.
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All the work in the vineyard is done by hand (by us) and our 1968 Masey Ferguson tractor.  We hand pick our grapes at harvest with help from friends and neighbors.
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Wine making is minimal too with fermentation by only native yeasts.  The long natural fermentation stays cool, which helps retain all the fine aromas.  For example, our 2017 white took 22 days to ferment versus the 5 days it would have taken with processed yeast. We then put the wine in neutral French oak barrels for maturation.  We rack barrels and occasionally use egg whites to ‘fine’ the wine prior to bottling (unfiltered).  We use a very small amount of sulfur at bottling to make sure the wine can travel.