The vines are spread out over the three main hillsides in Verzy, with a north-eastern exposure, which helps to convey the grand cru’s renowned finesse, tension and energy with a notable mineral quality. On the first hillside the soils are chalkier, closer to the bedrock, and perfect for chardonnay.

The middle hillside has a deeper topsoil rich in flint – there was a flint quarry here 200 years ago – a rarity in Champagne. And the northern-most hillside towards Verzenay has similar deep clay soils to that village and is perfect for growing pinot noir.
Sébastien started working biodynamically when he took over the reins in 2008 (certified by Demeter), and more significantly, he was the earliest pioneer in the region to apply agroforestry principles – throughout the vineyards he has planted more than 700 trees, shrubs and hedges, plus 300 aromatic plants such as thyme, mint and oregano. Sheep and chicken are used for winter grazing, horses for ploughing, and Seb has built bat roosts as they help to control some unwanted insects.

In the cellar, Seb uses the 'pied de cuve' technique to kick-off fermentation, collecting and fermenting a small pre-harvest of grapes from all his vineyards, which is then used in all the cuvées. The still wines are aged in 3-15yo 500ltr barrels for between 7 to 24 months on full lees. Reserve wines are kept in enamelled vats. Malos are completed so that the use of sulphur is not systematically needed (a pinch might exceptionally be added to the still wines if necessary) which at the point of disgorging only amounts to a natural trace of 15mg/l total. Yeast (named Quartz) propagated from the Aube biodynamic producer Fleury are used for the second fermentation and the pressure never exceeds 5 bars (instead of the classic 6 bars found at big Champagne houses). Ageing sur lattes varies from 20 months to 5 years and dosage is never higher than 2.5 g/l if any.