Traditional vinification: the grapes are destemmed and cold-macerated for 3 to 4 days before fermentation. Pumping over and punching down twice a day are carried out to optimise the extraction of good tannins. Fermentation lasts 15 days.

After the free-run juice and press juice have been blended, the wine is placed in 228 liters barrels (30% of which are new) to mature on the lees for 9 months. 

A communal appellation in the heart of the Côte de Nuits in Burgundy, halfway between Dijon and Beaune, harvested on the demarcated parts of the village of Nuits-Saint-Georges. It covers 304 hectares (143 of which are classified as 1er cru) and produces mainly red wines.

The diversity of the terroirs is due to variations in soil, orientation and location. The vineyard is divided by a valley, a river and the village. To the north, the soils are composed of stony silts from the Côte and alluvial deposits from the Meuzin valley. To the south, the deep silt and marl-limestone of the Combe des Vallerots dominate the lower slopes, while at the top of the hillside, the soil becomes rocky.