The grapes are immediately pressed using a pneumatic press to try to not over pummel the harvest.

The alcoholic and malolactic fermentation occur while in oak barrels (in tanks for Aligoté and Hautes Côtes de Beaune).

This wine is aged on its lees around 10 months. A stirring of the lees in suspension is regularly done to give volume to the wine.

After that, the wines are “sticked” and then slightly filtered before the bottling.