The 2014 vintage saw a very calm winter and spring which causes early bud break. The summer brought steady temperatures which aid in consistent ripening.
The grapes are whole cluster pressed, and undergo native fermentation. The winemaking team promotes full malolactic fermentation in barrel, with sur lies bâtonnage. The wines are aged 12 months in New French Oak barrels, 15% new. Finally the Chardonnay is bottled without filtration.