Louis is oriented towards organic farming and all the vineyards are cultivated with the most meticulous care, excluding all synthetic chemical substances. After a  harvest done by hand only, the pressing of the white grapes is slow, the pressing of the red ones allows the use of unstemmed bunches. Fermentation is triggered spontaneously with the sole aid of indigenous yeasts.

In the cellar, any additive or oenological corrective is strictly forbidden, with the exception of the use of sulphites, used with discernment and not systematically. The vinification takes place in wood, enamelled steel or stainless steel, with long refinements on the thin lees. This is how Louis aims to best express the personality of the vines, the precision of the terroirs, the energy of the minerality.