It is of traditional Burgundian type. Harvested by hand, the grapes are sorted  at the wineries as soon as they arrive. After this, they are destemmed and crushed and then introduced in thermo-regulated tanks. The vinification begins with a cold maceration (8°-10°C) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily punching down and pumping over.

The ageing continues in 228 litres barrels, of which about 30% new barrels for 9 months.

The appellation covers 322 hectares and produces only red wines, with 36% of its wines classified as 1er Cru.

On the lower slopes, ancient alluvial deposits, then in the middle of the hillsides, the clay-limestone soils are well drained thanks to a pebbly deposit of rock debris. Further up, we find Oxfordian marl (Jurassic), brown calcareous and brown calcareous soils. Iron oxide sometimes reddens the soil.