Grape harvest is entirely sorted out and destalked, then poured out by gravity into a maceration vat for a period of 15 to 28 days. To get a better colour, substance and tannin extraction, the vats are thermo-regulated at 27°C. After the alcoholic fermentation, the wine undergoes its malo-lactic fermentation in concrete vats. The Hautes Vignes wine stays in concrete vats while the Cuvée St Michel is transferred, then produced in oak barrels (aged between 0 to 5 years) for 13 months.

The Cuvée St Michel wine is a blend of vat must on the Domain old grape varieties. It is produced in Burgundian barrels (225 l) for 12 to 14 months. The bottling is carried out after a unique plate filtration. The skilful balance of the Cuvée St Michel tannins enables a serene aging and guarantees a cellar potential up to 10 years.

Grape varieties are Cabernet Sauvignon, Syrah and Grenache.