Her recipe is extremely simple; that makes its execution all the more delicate and therein lies the wonderful thing about Aline: many feel called to make 'natural wine', but doing it really well remains an art that few master.

She uses vineyards that were planted decades ago but are no longer valued by the owners. She does all the work organically and by hand.
The harvest is processed without the addition of yeasts or enzymes. After fermentation, the wines are aged in stainless steel until July and then bottled without fining or filtering. Aline only adds a minimal dose of sulphite during bottling. As a result, she also avoids the aromas that make some wine lovers give up on natural wine.