Vines are trained using the Guyot cane pruning. Grapes are harvested and sorted manually. Average yield is 45 hl/ha, compared to the maximum of 66 hl/ha permitted by the appellation.
The wines come from 14 hectares of gently sloped and plateau vineyards at minimal elevations of 30-50 meters, surrounding the village of Cravant. The vineyards are comprised of clay and limestone soil, mixed with silica and gravel. Vines were planted, on average, in 1984.
Alcoholic fermentation occurs spontaneously and extends for 10-15 days, with light racking before malolactic fermentation, which extends another two weeks. This process occurs in cement tanks. Before bottling, the wine is lightly filtered but unfined. 28 mg/L of sulphur is added at bottling (total sulphur is 52 mg/L).
The wine is aged in cement tanks for 6-9 months and aged a further 2-3 months in bottle, at minimum, before release. This slightly longer aging period (with only concrete tanks) allows the more concentrated wines from these older vineyards to calm down and gain more depth.