Unlike many growers who decide the ripeness of their grapes based on sugar levels, the Joblot base their picking decisions on acidity levels. During the harvest, which is carried out in 7-8 days maximum and at optimal maturity, a severe sorting takes place. Juliette is also known to abandon almost 40 per cent of a vintage if it does not meet her criteria. After a cool maceration, slow pressure and natural fermentation, the Pinot Noir is aged for 12 months with approximately 70% of new wood and 30% in older barrels. For the Chardonnay, they reduce to 50/50 to limit the impact of wood, while highlighting the great minerality of the wine..