The vineyard is situated in the appellation of the Haute Côtes de Nuits, which is located on the higher slopes of the escarpment. The Guyot trained vines are carefully and sustainably managed throughout the year. Only organic fertilisers are employed; no herbicides or insecticides are used in the vineyards. Ploughing takes place to control weeds and specific attention is paid to controlling yields. Meticulous pruning, shoot and bunch thinning, and a green harvest take place in order to concentrate the flavours in the berries. It is considered optimal for the vines to carry just five to six bunches prior to harvest. The soils are made up of clay and limestone, with large chalky pebbles, which produce elegant wines. The harvest takes place manually using flat bins, with each case containing one layer of grapes to avoid crushing. The vineyard is currently in conversion to organic status.
A thorough selection process took place to ensure only healthy fruit was vinified. Cold maceration took place for six to seven days, followed by natural fermentation with indigenous yeasts from the grapes, lasting 10 to 15 days. Daily remontage, or pumping over, took place during fermentation to oxygenate the must and a light pigeage (punching down of the cap), ensured the desired level of extraction. Ageing took place on the fine lees for 14 months in French oak, of which 10% was new. The wine was vinified in a gravity-fed winery without the use of pumps and was not fined or filtered prior to bottling. Produced without added sulphur.