The wine making is traditionally Burgundian. It allows to extract the best possible quality of grapes and to keep the typical characteristics of the soils.
Fermentation lasts 2 to 3 weeks for red wines (100% de-stemmed ). Fermentation with the stirring of lees/ in barrels for whites wines.
The wines are aged in oak barrels for 11 months for white wines, 15 months for red wines. Then, they are bottled in the estate.Red wines are not filtered.