Château du Hureau began embracing a natural approach to viticulture in the mid 2000s, and was officially 100% organic as of the 2007 vintage. This is a particularly impressive commitment given the threat of spring rains and the resulting risk of mildew from humidity and moisture. In the vineyard, a thick layer of grass grows between vine rows which are tilled by hand and the vines are also meticulously hand-pruned. Philippe rigorously crop-thins his vineyards, dropping fruit and retaining only the best bunches. He diligently passes through the vineyard numerous times, hand-harvesting so late that the final picking is often touched by passerillage (drying) or even noble rot for the whites. Once the grapes arrive in the cellar for vinification, Philippe hand-sorts one final time, guaranteeing utmost quality and ripeness of fruit. All wines are vinified with indigenous yeasts. The Tuffe is aged in tank while the top cuvées, including “Lisagathe”, are aged in a combination of demi-muids and foudres.