The Domaine, run by François Chainier, is acknowledged by top professionals in the wine trade. During vinification, the grapes underwent a quiet, long pressing, and strict juice selection, followed by 24 hours of settling. A second sorting was carried out before the alcoholic fermentation in stainless steel tanks. Temperature was monitored over the course of a month and a half, and the lees were stirred every day to ensure a smooth fermentation. Following fermentation, the wine was racked and aged in stainless steel tanks on its fine lees for four months in troglodyte cellars.