Only free-run must of Chardonnay grapes is used, after soft pressing and cold, static racking. Fermentation takes place in Allier tonneau at a controlled temperature of between 18° C to 20° C.
After ageing in Allier tonneau for nine to ten months, the wine is bottled in an inert atmosphere.
The bottles are kept at 15° C to 18° C for twelve months to complete the ageing process.
The wine is rich, noble and full-bodied on the palate.