The Domaine practices lutte raisonnée, a system of vine cultivation that is essentially organic and noninterventionist. Cathiard completely de-stems the fruit and employs cold maceration for 4-8 days, depending on the vintage. Fermentation occurs over indigenous yeasts for 16-22 days and reaches a fairly high 31°-32° C. The frequency of pigéage and length of cuvaison is adapted to the vintage. The young wine is then racked into Allier barrels (30-40% new oak for village-level, and 60-70% for the Premier Cru) and aged 18-20 months. After assembl