Twenty-nine hectares are planted to Sauvignon Blanc and the remaining 9 hectares are planted to Pinot Noir. The soils are clay and limestone from the Oxfordian and Kimmeridgian eras. The vineyards are on slopes of varying severity and run from south-east to south to southwest in their exposure to the sun. Since 1989 only organic supplements have been used in the vineyards which are planted to a density of between 6600 (older plantings) to 8700 vines per hectare. The harvest is manual, the soil is worked immediately around the vine but the growth in the rows between the vines remains throughout the growing season.
From grapes harvested from several parcels which include a mix of stones and marne with south-southeast exposure. After a manual harvest, the grapes are pressed and the fermentation proceeds for approximately 30 days. Both remontage and pigeage are done but the degree to which they are practiced depends on the structure of each vintage. Sixty percent of this cuvée is aged in barrel and 40% in stainless steel for one year. The wine is then assembled and, for an additional eight months, is aged in stainless steel before being bottled approximately two years after harvest.