Hand-picked, the grapes undergo pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.

The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.

Situated in the north of the Côte de Beaune, Pernand-Vergelesses is nestled against the western face of the Corton mountain. This local appellation is home to part of the Corton and Corton-Charlemagne Grands Crus, shared with neighbouring Aloxe-Corton and Ladoix-Serrigny. Pernand-Vergelesses produces almost as much white wine as red (82 ha of red; 53 ha of white) and has 8 Premier Cru climats.

The soil of the Pernand-Vergelesses appellation is stony, chalky and marly in the upper part of the appellation, while the lower part is more clayey with residues of flinty limestone.