"Full carbonic maceration in fermentation. To ensure that his wines can be safely made with only a minimum amount of added sulphur, Karim keeps his tanks airtight during fermentation and maturation, only releasing the carbon dioxide moments before bottling. He feels that this, coupled with careful natural temperature control, preserves the fruit and purity of his Gamay grapes. Unnecessary intervention, both in the vineyard and during fermentation, are avoided, emphasizing high quality and terroir driven wines."