The estate covers 11 hectares planted exclusively with Pinot Noir, with the main Gevrey-Chambertin appellation and a total production of about 60,000 bottles per year. The vines are on average 40 years and are harvested by hand.
The size is a fundamental step in the development of their wines because it determines the performance of a plot. They perform, for example, a green harvest in July to remove excess green grapes to ensure the best possible maturation.
In winemaking, the temperature control and analysis of wort oenological laboratories allows precise fermentation. It precedes a long aging – 15 to 18 months – which takes place in oak barrels, 100% new oak for the Grand Cru, 50% for the 1st Crus and 25% for the Villages wines. During this phase, the wines lose their astringency and stabilize their color.
Since 2010 the domaine is engaged to a conversion to organic farming.