Bruno Lupin has extensive experience in winemaking, having run the Cave de Geneve for a number of years before settling down with his own estate.
The soils here are argillaceous limestone and glacial moraines and the exposure of the vines is south facing. As with many of the vineyards in this region the viticulture is lutte raisonnée. (Minimal use of chemicals, low yields, hand harvested) and the yields moderate (49hl/ha). In the winery some skin contact is allowed for richness of aroma with fermentation at 18-20c, followed by a natural settling of the must, lees contact, and eventual bottling in April the following year. Most of the vines are about 25 years old. He always ferments with natural yeasts, and, unusually for the area, never de-acidifies his wines.