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This wine showcases the pure expression of Melon de Bourgogne, a grape best known for its role in the crisp Muscadet wines of the Loire Valley. Hand-harvested and carefully transported in perforated crates, the grapes undergo a respectful vinification process. Direct pressing of the whole bunches ensures a clean and pure juice, followed by settling for 18 to 24 hours. The fermentation is a slow and natural process, taking 3 to 4 weeks with indigenous yeasts at controlled temperatures between 18 and 20°C. It's then aged on lees for seven months, gaining texture and complexity.

For the "Méthode Traditionnelle" distinction, the wine is bottled in May or June to start secondary fermentation, followed by extended lees ageing on lattes for at least 9 months, varying with the vintage from 11 to 24 months. This period enhances the wine's complexity and finesse. After meticulous riddling and disgorging, it's finished with a dosage of 7 to 9 grams of sugar per litre.