Vines are trained using the Guyot cane pruning. Grapes are harvested and sorted manually. Average yield is 50 hl/ha, compared to the maximum of 66 hl/ha permitted by the appellation.
The wines come from 7 hectares of land at minimal elevations of 30-50 meters, comprised of sand, rolled river rocks and clay in the river valley bordering the Vienne River. Vines were planted, on average, in 2004.
Alcoholic fermentation occurs spontaneously and extends for one week, with light racking before malolactic fermentation, which extends another 2-3 weeks. This process occurs in cement tanks. Before bottling, the wine is lightly filtered but unfined. 20 mg/L of sulphur is added at bottling (total sulphur is 34 mg/L).
The wine is aged in cement and stainless steel tanks for 6 months and aged a further 2-3 months in bottle, at minimum, before release. This slightly shorter aging period (with a mix of stainless steel and concrete tanks) allows for quicker, more cost-sensitive release of these fresher, more fruit-driven wines.