The grapes are sorted during the harvest and on arrival at the winery. They are then destemmed and placed in vats for a pre-fermentation cold maceration (8-10°C) lasting 5 to 6 days. Alcoholic fermentation then begins with selcted yeast, reaching temperatures of around 30°C with daily punching days and pumpings-over.

The wine is placed in 228 liters oak barrels for maturation and ageing for around 9 months (30%  new barrels). 

At the centre of the Côte de Nuits wine-growing districts in Burgundy, between Beaune and Dijon, Nuits-Saint-Georges comprises two parts: the north towards Vosne Romanée to the Combe de la Serrée is an area of hillsides, the south as far as the commune of Premeaux is an area of plateaux. This vineyard includes 41 Premiers Crus, covers 306 hectares and produces mainly red wines (only 10 hectares are planted with Chardonnay).

The soil is marl-limestone silt with rock outcrops towards the top. Gentle slope at the bottom of the hillside and steeper as it rises.