In terms of winemaking, the yields from the clos are quite low, around 15-17hl/ha on average. The fruit is all hand-harvested, hand-sorted, and hand-destemmed. The whole berries are fermented in 50hl oak foudres with indigenous yeast. The total time on skins is around one month to six weeks depending on the vintage, with very little by way of extractive techniques, just a little pumping over occasionally as needed. The wine is aged in used barrels from DRC (Domaine de la Romanée-Conti), and the aging is for around 2 years in the same tuffeau cellars the monks would've used for winemaking more than 400 years ago.