The grapes are crushed whole, and the resulting must is left to settle cold for 24 hours. The must is then fermented in oak barrels, 25% of which are new oak. The wine is left to mature for 10 to 12 months on the lees, the lees undergoing frequent stirring in order to encourage autolysis of the yeasts which enriches the wine. The wine is bottled after a plate and frame filtration, with no fining.
This parcel produces on average 45hl/ha. It is a traditional Meursault, made for cellaring. Even though it is very pleasant in its youth, it requires several years of cellaring to mature and blossom. It then, after sufficient ageing, offers incomparable qualities of dried fruits (almonds and hazelnuts), and the length of finish and extraordinary richness that have made its reputation.