The Domaine owns 29ha of vineyards between Petit Chablis and the Grand Crus and the objective in the vineyards is to eliminate chemicals to increase wild life and sustainability of the soils. Organic fertilizers are used if needed.
Vaudesir Grand Cru fruit comes from a 0.77ha plots, exposed to south and north, planted in 1967 and 1986.
Fermented with indigenous yeast at low temperature. Matured for 7 months in 500L oak casks (20% new and 20% 1 year used, 20% 2 years used, 40% 4 and 5 years used). Full malolactic.
Ageing: 7 months in stainless steel tanks