The wine is made from a blend of several different vineyards: Les Communes, Les Saules and Les Bossières. The soils of these parcels are all very similar- clay and lime mixed with marl- and all enjoy a full eastern exposure. The average age of the vines is about 50 years old.

The fruit is put in tank without any crushing. A cold soak follows, then the alcoholic fermentation takes place with very little intervention,with pump-overs and punch-downs as needed. The wine is then gravity-fed into French oak barrels (70% one-year-old, 30% new) for malolactic fermentation and aging. Bottled at the beginning of March.