This site is marked by a strong presence of Kimmeridgian limestone rich in Exogyra virgula fossils in the subsoils, at times forming compact slabs, while the surface soils are clay-heavy and become sticky and difficult to work after rainfall. Viticulture follows a balanced approach to pest control, with soils maintained through regular ploughing.

Vinification involves pneumatic pressing, followed by natural enzymatic settling for 12 to 24 hours at around 15°C, then fermentation with indigenous yeasts in a combination of stainless steel vats and barrels. Malolactic fermentation is carried out systematically, with assemblage after 8 to 10 months, fining if required, light filtration and bottling.

Vaillons is an assemblage of five separate climats (Épinottes, Roncières, Séchet, Châtains and Beugnons) and is a very classical expression of Chablis, showing notes of white flowers and sea air. Its sunny exposure and sheltered valley position protect it from north winds, giving earlier maturity and making it approachable in its youth, without the usual austerity of young Chablis. With age, the floral notes recede, giving way to more tertiary aromas of menthol and oyster shell.