The vineyard is spread over 42 distinct parcels in and around the Premier Cru village of Vrigny and is farmed according to organic and biodynamic methods. The vineyard comprises eight hectares and the vines grow over gently rolling hills, at altitudes of 150 metres above sea level. The grapes for this cuvée come from a blend of 30 of the parcels from Vrigny, where the soils are sandy loam and calcareous marls. The Chardonnay vines are pruned according to the Chablis method, with the reds according to the Cordon method. The vineyard is ploughed by horse during the year, to prevent soil compaction, allowing the top layers of soil access to oxygen and boosting the overall health of the soil, vines and grapes. Grasses and plants are used between the vine rows to impart valuable nutrients to the soil. Harvested by hand.
The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. A small amount of sulphur was added prior to the fermentation. The alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", which is a technique used in natural winemaking to employ natural yeasts: A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this “pied de cuve” is then added to the remaining must to start the fermentation process. Following fermentation, this cuvée underwent natural malolactic fermentation and was bottled the following April. The wine spent four years ageing on its lees in bottle.