Grapes are hand picked off a half hectare of Chardonnay vines forty years of age. The berries are hand sorted to remove grey rot but and cull any under ripe fruit before passing through a pneumatic press and cold settling at 10C to 12C for up to twenty four hours. The musts are vinified at 18C to 22C for three to six weeks in a selection of new and seasoned Allier French oak barriques. The wines complete their malolactic and remain in barrel for eleven months through a course of battonage on gross lees before assemblage and transfer to tank for a further term of six months elevage on fine lees. The finished wine is given a light fining and filtration, followed by a final pass through a membrane filter.