Olivier carries out debudding in May to lower yields and a “passillage” (a de-leafing process), to better aerate the vineyards and reduce disease when necessary, in June. He then carries out a further green harvest in August, keeping only the healthiest-looking bunches on the vines. No chemical fertilizers are used in the vineyards.
The domaine has replanted parts of its Saint-Aubin Premier Cru Derrière chez Edouard vineyard at a higher vine density – in parts up to three times higher than is the norm for Burgundy, at 30,000 vines per hectare. This was historically the typical planting density prior to the mechanization of vineyards with the introduction of the tractor in the early 20th century. According to Olivier, this higher density planting results in smaller, more flavourful berries. He bottles this extremely limited-production wine under its own label and it is today one of the most highly regarded and sought-after white wines in Burgundy.