The vineyards were always François' responsibility at his father's domaine. The 16 hectares currently in production are farmed to lutte integrée principles; that is organically, but with the option to treat the vines if the circumstances demand it. No weed-killers are used, just ploughing, either by horse or tractor, and a mushroom-based top-dressing. Production is controlled from the outset with a strict pruning regime, followed by de-budding, the vines trained to optimise photosynthesis. The small, dedicated, dynamic team is driven by respect for the vineyard. The estate currently spans Chassagne-Montrachet Premiers Crus, Puligny Premiers Crus, Village Puligny Montrachet and generic Bourgogne.

Winemaking follows a disciplined, detail driven approach. Harvesting is done entirely by hand, increasingly beginning in late August, as soon as the fruit reaches the balance of ripeness and acidity the domaine considers essential.
The grapes undergo a gentle pneumatic press, and the must is allowed to settle before fermentations begin. Both alcoholic and malolactic fermentations take place in oak barrels, with new wood capped at 10–15%. This restrained use of oak is intentional to avoid overshadowing the expression of each parcel. Carillon works with coopers from both France and other European regions, selecting barrels of various sizes to fine tune texture and aromatic precision.
The wines remain in barrel for roughly twelve months, ageing on their lees with occasional bâtonnage to build texture. After this first year, they are moved to stainless steel tanks for six months. This step is central to the domaine’s style, reinforcing freshness and tightening the structure before bottling.
Bottling occurs between January and April, and closure selection is treated with the same precision as vineyard work. Village and Premier Cru wines receive top grade natural cork to ensure reliable ageing. Bourgogne level cuvées use Ardea Seal closures, chosen for their consistency and protection against cork related faults.