Chambertin, Clos de Bèze, Musigny, Clos de Vougeot, Échézeaux, Corton-Bressandes, Corton Charlemagne, Chevalier-Montrachet and Montrachet – plus a host of premiers crus traversing Beaune, Volnay and Meursault, where the domaine is located. The domaine’s 21 hectares have been worked organically since 1997 and biodynamically since 2009.

To ensure only the most pristine grapes are used, there is a double sorting table in the winery. Red wine maceration lasts around 20 days, consisting of three to five days of cold soak at 14˚C before fermentation, with a post-fermentation maceration of five to seven days, protecting the surface wih a cap of carbon dioxide. Pigeage or punching-down, is done twice a day for the first three days of fermentation, then once a day thereafter, but with no pumping-over. New oak is around 50-60% for the grands crus and 20-30% for the premiers crus. For the white wines, grapes are pressed immediately using a pneumatic press and transferred to stainless steel vats for 12-14 hours' settling. Around 20 months élevage is the norm, with 100% malolactic conversion. Since 2007, there has been no bâtonnage (lees stirring), and only natural yeasts are used. Since 2008, the red and white wines have been made in seperate cellars to keep their different natural yeast strains seperate.