The grapes, harvested by hand, were carefully sorted in the vineyard and then on arrival at the winery. They were then completely destemmed before being put into vats. Cold maceration (8 to 10°C) took place for 4 days, followed by alcoholic fermentation in the presence of selected yeasts for a total of 15 days, with 2 punchings of the cap per day.

The wine is placed in 228 liters oak barrels and matured for around 9 months.

This village appellation in the south of the Côte de Beaune covers 190 hectares (177 ha of reds and 16 ha of whites), including 7 Premier Crus. The vines stretch over the communes of Cheilly-lès-Maranges, Dezize-lès-Maranges and Sampigny-lès-Maranges,

Cheilly has fairly light, stony soils. Sampigny and Dezize share the Climats of southern Santenay: brown limestone and limestone marl.