The soils are composed of ancient alluvium, clay-limestone, well drained thanks to a gravelly bed of rock debris. Iron oxide in the form of veins sometimes reddens the soil.

Hand-picked, the grapes are first sorted in the vineyard and then in the winery as soon as they arrive. They are then destemmed and crushed before being put into temperature-controlled vats.  Vinification begins with cold maceration (8-10°C) for 5 to 6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. 

The Pommard vineyards are located on the Côte de Beaune in Burgundy, between the village of Volnay to the south and the town of Beaune to the north. The Pommard appellation only produces red wines, all exclusively from Pinot Noir grapes. The vineyard covers around 300 hectares, including 125 hectares of Premiers Crus.