The winemaking of the Esprit takes place in truncated cone shaped stainless steel tanks of 50 HL to ensure a good marc immersion. The grapes are harvested at low temperatures, only from dawn until the end of the morning. Before the start of fermentation, cold maceration (at less than 10°C) takes place over 6 to 7 days in each vat. Fermentation then follows, at a temperature no greater then 28°C enabling fruit substances to be gently extracted to form subtle, elegant tannins. The extraction of color and tannin is obtained by manual cap-punching. The wine is then aged for 14 months in French oak barrels on fine lees using the micro-oxygenation technique.

The grapes for Esprit come from vines that are 50 years old with very low yields, representing the three best plots of the estate. The vines are planted on chalky clay soils, on the estate’s best exposed plots and solely on hillsides so that rainwater drains away naturally.