The vines grow on Kimmeridgian clay soils. Deposits of miniscule oysters are found in the rock, typical to the limestone soils found in the region. Grapes are hand-harvested and are pressed before undergoing alcoholic fermentation for a period of seven days in stainless steel vats. Malolactic fermentation follows for 30 days and the wine is aged on its lees for seven to eight months. Before release, the wine underwent cold tartaric stabilization.