Guyot (cane) pruning. Grapes are harvested by hand using 20kg crates. Average yield is 35 hl/ha, compared to the maximum of 58 hl/ha permitted by the appellation.
The grapes come from a one hectare estate parcel, facing southeast, with soil of carbonate-rich marl and oyster fossils, as in Chablis. The average age of the vines is 50 years. Vines were planted using selection massale.
Grapes are fully destemmed before press. Fermentation occurs spontaneously in concrete tanks and continues for three weeks. No filtering. No fining. A total of 9 mg/L of sulphur is added at bottling.
Wine is aged on the fine lees for 12 months in 228 liter barrels of seasoned French oak and further aged 6 months in bottle before release.