My winemaking is very old school and very minimalist : direct pressing for the whites, native yeasts fermentation, mostly in concrete vats. No fining ever. For the reds : no destemming, then crushing in most of the cases. Ageing from 10 to 48 monthes mostly in big concrete vats and big foudres. No fining no filtration. No addition of nothing prior to bottling. SO2 can be added up to 30ppm for the reds and 40ppm for the whites then according to the terroir and the vintages. About 20% are bottled without SO2 addition, but no systematic posture.