Grapes are harvested by hand and sorted out when picking the grapes. The grapes are wholly pressed in a pneumatic press at a low pressure to get a slow extraction. After a cold settling and gentle racking of the must, the wine is put in French oak casks (15% of new oak) of 500 liters named „demi-muids”. The primary and malolactic fermentation can then begin with wild yeasts.

The aging is long on fine lees for 12 months. A month before the bottling, the wine from the different barrels is put in a stainless steel tank to make the blend. The wine is finally fined and gently filtered before bottling it following the lunar calendar („fruit” day to get a wine on freshness and minerality.

Whites from Santenay are dry and full-bodied. A fleshy wine with notes of dried and preserved fruits and honey combined with a nice acidity level which brings a nice balance and a good mineral length.