Red grapes are 90% de-stemmed then crushed, no sulfites are added. The grapes are fermented in wooden vats with punching down and pump over for between 7 and 21 days. The wine is then aged in oak barrels for 12 and 18 months and racked before bottling.

Dominique Derain started his career making wine barrels before deciding to study winemaking in Beaune where he met his wife and purchased 5.5 hectares of vineyards in Saint-Aubin just south of Beaune. They began making wine biodynamically together until a few years ago when Dominique retired. His long time assistant Julien Altaber and his partner, Carole Schwab took over the "fermage" (rental) of the plots for him. Dominique is still intimately involved in the cellar and vineyard when he isn’t travelling abroad working on collaborative cuvées.