The grapes are taken in small crates to the winery, put into the press where they are gently pressed for a long time to preserve their aromas and primary flavours. Then, the juice stays 24 hours in tempered steel tanks with the help of gravity. The wines are matured in 228-litre barrels in a small, air-conditioned wine cellar. To get a wine where the terroir is fully expressed, they prefer to use barrels that have held 2, 3 or 4 other vintages. However, every year, they renew the oldest barrels with medium and long toasting new ones. Their Burgundy White wines mature on fine lees for 10 months, while the Village and Premier Cru mature for 16 months before being placed into stainless steel vats.