Benoît follows a relatively traditional winemaking approach. After meticulous fruit selection and sorting, the grapes are destemmed to preserve their integrity. Prior to fermentation, there is a cold maceration period of 5-7 days at temperatures ranging from 7-10°C, allowing the natural wild yeast to initiate the process. Extraction during fermentation primarily occurs through gentle cap submersion. Towards the end of fermentation, the skins are pressed using a vertical press to maximize the release of juice and sugar. During this process, Benoît carefully monitors the taste of the juice to ensure that pressing is stopped before any undesirable bitterness arises. Regional wines undergo ageing in barrels for approximately 10-14 months, with a maximum of 10% new oak. On the other hand, village-level and premier cru wines are aged for up to 18 months, allowing for a higher proportion of new oak, reaching up to 50%.

Benoît strives for an ideal style that seamlessly blends fruit and structure, resulting in wines that exhibit both delicacy and depth at every stage. His inaugural vintage in 2019 achieved impressive heights, showcasing pure fruit expression and a refined tannin texture despite its higher alcohol content. In subsequent vintages (2020 and 2021), Benoît has honed his skills in oak barrel usage, masterfully capturing the unique personality of each vineyard. For instance, Les Beaux Monts reveals a delicate and complex character, Aux Damodes offers a soft and sweet profile, while Aux Boudots balances softness with underlying strength. Benoît's wines possess a sincere and unpretentious foundation, displaying a transparent and elegant temperament akin to a roughly polished jade. With further ageing, these wines promise to evolve into remarkable works of art.