The vineyards are characterized 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 typical of Upper and Middle Kimmeridgian marls. 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 is a clear introduction to classic Chablis minerality, showing a generous yet lively profile in its first few years, with notes of lemon, oyster shell and flint. With extended ageing of 10 years or more, the aromas deepen and intensify, developing gun-flint and undergrowth characters, and in great vintages it can comfortably age for over 20 years.