The estate cultivates approximately 8 hectares on the Côte de Nuits. Vineyard cultivation favors methods that respect natural balances. In the cellar, winemaking follows Burgundian principles: hand-picking, rigorous sorting, gentle extraction, fermentation using indigenous yeasts, and aging in oak barrels for 15 to 18 months, with careful use of new barrels. In short, each vintage strives to express the uniqueness of its terroir.