The grapes are harvested early in the morning, then transported quickly to the cellar. After selective sorting, they are placed in concrete tanks with carbon dioxide inerting. Alcoholic fermentation begins quickly. Pump over occurs twice a day in order to extract mainly color and aromas until halfway through the fermentation, moving to a light pumping-over per day to limit the extraction of tannins. The wine is flowed out as soon as the fermentation of the sugars is finished. After the malolactic fermentation, the wine is racked twice before a light fining. As no sulfites are added, these operations are carried out with extreme caution in order to avoid excessive oxygenation and the development of microorganisms detrimental to the organoleptic qualities. The wine is then filtered and bottled under protection of inert gas.

Vines with an average age of 25 years are are planted on chalky clay soils, on the estate’s best exposed plots and solely on hillsides so that rainwater drains away naturally.