The grapes come from an old vine parcel in Puligny-Montrachet where the vines are about 75 years old. Tomoko notes that while the vines are old but in very good shape and are sustainably farmed.
All the reds were made with 100% whole bunches. The wines were fermented in traditional wooden vats using a pied de cuve, made using grapes from Chanterêves own vineyards. With some exceptions, all the reds fermented without sulphur additions. There was no temperature control during cuvaison and no mechanical pump-overs. Chanterêves manually wet the cap once a day with a bucket and plunged only by foot towards the end of fermentation. All the wines were aged in used oak barrels, and remained in barrel until October of the year following harvest. They were then blended with their fine lees into stainless steel tanks for a reductive period of aging during the second winter. The wines were neither filtered nor fined.