Grapes are sorted on a vibrating sorting table. They are then transferred into the destemmer and into cement vats via a conveyor belt. The alcoholic fermentation process starts during the next 3-10 days. The must is then devatted and pressed; the juice is settled for one night and is then transferred into the barrels for ageing. The wine is bottled after approximately 18 months of barrel maturation.
The domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St Aubin but a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Batard-Montrachet. Yields are kept low and a recent innovation has been the introduction of selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used.
Vinification is traditional and the wines are matured in oak casks (20-30% new) for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from more fashionable villages that sell at twice the price.