Each parcel from the Domaine is harvested and vinified separately. When they are ripe, the grapes are handpicked and carefully sorted. After gentle destemming, only the fruit is placed in conical wooden Burgundy vats, which are left open, where alcoholic fermentation takes place. During the maceration phase, the cap is punched down twice a day by hand: the grape skins must make gentle contact with the fermenting must in order extract all of its aromas and flavours. After a maceration period of four to five weeks, the wine is drained and it then begins its maturation process. Tasting will determine the right time for each cuvée to be racked and bottled.