The vineyard benefits from full east to south-east exposure and although the domaine may look like a single collection of vines, the area is far from homogenous. Six key areas of terroir have been identified, allowing vines to be tended to appropriately relative to the area in which they are growing.

Vinification, for now, is similar to how previous winemaker, Jacques Devauges, went about his business. Jacques at the time had taken over the winemaking baton from Sylvain Pitiot in December 2015. The domaine prefers a late harvest in order to ensure grapes are truly mature prior to picking. After an initial quality check in the vineyard, a further sorting takes place in the all new stainless steel winery. This rids the bunches of any rough berries that may have burst or are under-ripe.

Natural fermentation takes between 21-30 days and then the wine is moved to the storehouse where it is matured in new oak barrels. 18 months later the wines are bottled and transferred to the subterranean cellars which were dug out of the rock by local villagers in 1850.