Since 1991 the estate has turned to organic farming for their approximately 50 year old vines in Chablis and Chablis 1er Crus and 25 year old vines in Petit Chablis. The vineyards cover 7.2 hectares, divided into thirds among the three designations. They strive for capturing the quintessential focus of what Chablis is, the minerality paired with freshness. They are also unique in that they do not use any animal by-products in the production of their wines making them vegetarian and vegan friendly.
From 7 hectares, averaging an age of 35 years; the grapes are harvested mid-September and undergo spontaneous fermention in stainless steel tanks for 10 days, then spend four months on lees and are aged in stainless steel tanks before being lightly filtered.
From 35-55 year old vines planted on limestone soils and harvested in mid-September. Maceration lasts for 2-3 hours before spontaneous fermentation begins with indigenous yeasts that last 10 days. The wine is then kept on the lees for six months, without battonage, and then is allowed to rest for 6-9 months before being filtered and bottled.