The harvest of grapes at Genot-Boulanger is always done by hand. In the case of Pinots, the grapes are completely de-stemmed. The fermentations start with native yeast and are done in stainless steel tanks. The wines are aged for 12 months in oak barrels, with around 20% new oak, then six months in vats before bottling. The red wines are neither fined nor filtered.