Pinot Noir grapes are carefully selected in the vineyards and harvested in 10 kilo crates. The bunches are partially destemmed but not crushed, then transferred to oak vats for vinification with spontaneous fermentation (the tradition here.) The only human interference is the punching of the cap. Maceration lasts 18-20 days, after which the wine is aged in French oak barrels for 18 months. The wine is released after an additional year in bottle.

The resulting wine has remarkable richness and texture along with a distinct smokiness and freshness typical of high altitude vineyards.