Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures’ control vats, with punching of the cap.
Aging is 100 % made in oak barrels with 15 % of new barrels for 9 months. Malolactic fermentation is 100 % realized.
Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate’s name and the vintage.