The domain encompasses 14.5 hectares of vineyards and produces on the order of 90,000 bottles of wine annually, eighty-five percent of which is exported outside of France. The vineyards are managed with the objective of intervening as little as possible in the natural vegetative cycle. The vines are planted to a density of 10,000 per hectare; the Chardonnay is pruned in the Guyot fashion and the Pinot Noir follows the Cordon de Royat method. Harvest is manual and the objective of the domaine is to collect grapes when they achieve a balance, as perfect as possible, between sugar and acidity. At harvest, the white grapes are pressed in a pneumatic pressoir and then are racked into barrel to undergo both fermentations: alcoholic and malolactic. The cellars at the Prudhon domaine are quite cool and the fermentations usually extend for a long period of time. The reds are destemmed and experience a cold maceration of just a day or two; then, the alcoholic fermentation proceeds for an additional ten to twelve days with pigeage and remontage occurring throughout, although the Prudhons purposely do not seek to achieve a “super-extraction” preferring to express the finesse and complexity of their particular terroir. Very little new oak is used when aging the red wines; the percentage of new oak on the white wines depends on the particular cuvée with specific reference to the structure of the wine and the quantity produced; as little as 10% new oak may be used but no more than one-third is ever utilized.