In the vineyard, Girardin eschews the use of insecticides and herbicides and ensures the soil is constantly tilled to enhance aeration. Vines are pruned rigorously in order to limit yield and green harvesting is practiced if vigor is too strong. Two sortings are carried out in the vineyard and in the chai in order to discard unacceptable berries or bunches. The white grape varietals undergo malolactic fermentation, followed by a stabilization phased which lasts 5 to 8 months. One month before bottling, the barrels are assessed and blended together and filtered lightly.
For the red grapes, there is a light crushing and complete de-stemming. After a cold-maceration, the crop is transferred into vat, pressed at a cool temperature and then aged in oak barrels using 30% to 35% new oak for 15 to 18 months.