From vines planted between 1999-2004, the grapes for this wine come from two parcels. Sur Lyas benefits from a southwestern exposure with typical marnes clay soil. En Champaux is exposed to the southeast but the soil is composed of clay and limestone. Hand harvesting is de rigueur and the grapes are de-stemmed by hand except for a small layer of whole clusters that are placed in the bottom of the vat. This serves as a slow release of sugar to keep the vat bubbling along during the fermentation as well as giving the finished wine the added airy spiciness that comes when ripe stems are kept in the vat.
The wine is aged in stainless steel vat for 10 months, and then 2 years in neutral barrel before bottling. (Burgundian style)