The grapes of Maranges Vieilles Vignes are sourced from 2.20 hectares of vines planted in 1933 and 1937. These parcels combine clay and limestone soils, with a generous clay content lending the cuvée both remarkable concentration and impressive length.

The Maurice family has decided to plant at a lower yield than permitted for the Maranges appellation, at approximately 44hl/ha. Employing sustainable viticulture (lutte raisonnée), with grassing between rows to prevent erosion and maintain biodiversity; use of copper, sulfur, and only minimal synthetic treatments when necessary

Hand harvested. All grapes are destemmed. Cold maceration for 3-5 days. Fermentation lasts 15–21 days in cement tanks or large foudres, with punchdowns and pump-overs for gentle extraction. Aged in oak casks for 12 months, of which 15% are new oak, with light filtration.