Also known as whole-berry fermentation, it is a method of winemaking often used with Gamy, particularly in the Loire and Beaujolais regions of France. Whole grapes are carefully placed in an enclosed fermenation vessel. As the grapes at the bottom of the tank burst under the weight of the grapes above them and begin to ferment with the natural yeast present on the skins, the grapes at the top of the tank will be blanketd with carbon dioxide. As this happens, enzymes within the grape itself will break down the grape sugars and create alcohol within the entact berries. It's not until fermentation is complete that the grapes are then pressed. This process can give wines a characteristic tropical fruit note.

Maintaining agricultural systems without the use of feed or fertilizer of plant or animal origin, and without employment of chemically formulated fertilizers, growth stimulants, antibiotics, or pesticides