Two parcels of Morgon go into this bottling, one on the famous Côte du Py hill and one in a different climat, both having sandy, decomposed-granite soils. The vinification is traditional Burgundian. The grapes are rigorously sorted and destemmed, crushed and fermented with indigenous yeasts and no sulfur. Maceration lasts about 4 weeks in concrete vats; aging is also in concrete, for 10 months for the Morgon (the longest along with the Moulin-a-Vent), before bottling with gentle filtration and a small addition of sulfur.