A mixture of medium and high toast Vosges oak is the most important oak type used for chardonnay; Troncais and Alliers oak are used to add complexity. Even though one third of the oak used is new, every effort is made not to allow the wines to become over-oaked. Barrel fermentation in cool room conditions is one means of moderating the oak pickup; judicious back blending from smaller quantities of wine held in stainless steel is another.

The approach to pinot noir is very different. Whereas chardonnay ferments are conducted at around 10°C to 12°C, pinot noir is encouraged to ferment at up to 32°C. Fermentation is by and large carried out in open fermenters with hand plunging, and on occasion, pigeage (foot stamping of whole bunches). Varying percentages of whole bunches are used in the ferment, and some tanks are completely fermented this way, using pigeage. Some tanks are cold macerated for up to 10 days prior to the commencement of fermentation.