It comes from Chardonnay grapes grown in 1.2 hectares in Grand Cru Vaudesir, located on the right bank of the river Le Serein in Chablis, from plots exposed entirely south. The Vaudesir stands on clay limestone marl of the period Kimeridgiano, rich in fossils. Fermentation is triggered by indigenous yeast, the aging of the 70% of the mass takes place in barrels used for six years for 15 months and 4 of these months passed on the yeasts, the remaining 30 % aged in steel .