The vineyards are defined by generally shallow soils, with subsoils alternating between grey marl and bands of limestone that can be particularly rich in Exogyra virgula fossils—small, comma-shaped oysters characteristic of the Upper and Middle Kimmeridgian periods. 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 stainless steel vats. Malolactic fermentation is carried out systematically, with assemblage after 8 to 10 months, fining if required, light filtration and bottling.

This Chablis Village offers a clear introduction to classic Chablis minerality. In its first three years, it is generous and lively, showing notes of lemon, oyster shell and flint. With extended ageing of 10 years or more, the aromas become deeper and more powerful, developing gun-flint and undergrowth characters, and in great vintages it can age gracefully for more than 20 years.