The family-owned domaine has been in business for several generations. It covers 6 hectares, including 1.2 hectares in Condrieu and the remainder in Côte-Rôtie. The Condrieu wine is produced in the Bassenon lieu-dit, one of the most northerly lieu-dit in the Condrieu AOC. HVE3 certified.
The winemaking process begins with the pressing of whole bunches of grapes, followed by settling. Alcoholic fermentation takes place in barrels, a small proportion of which are new (10%). The wine is then aged on its lees, with bâtonnage (stirring of the lees) carried out until malolactic fermentation. The wine is then lightly filtered before going into bottle.
