Grapes were brought straight to the winery and were pressed immediately, to preserve the precious Chardonnay aromas and flavors. The wine went through alcoholic and malolactic fermentation and ageing in French oak barrels for a total of just over 12 months. After bottling the wine rested in cellars for approximately six months. David only used 25% new French oak, to ensure that the fine character of his wine shines through. Grapes for the Puligny-Montrachet are grown on limestone and clay soils, producing wines that are round and appealing.