The wines of each vineyard and parcel of Domaine Patrick Javillier are vinified separately in order to preserve the intrinsic characteristics of each terroir. As a result his experience and lengthy tastings of each wine, Patrick Javillier selected two complementary terroirs to create each of the Meursault cuvées: "Tête de Murger" and more recently the cuvée "Les Clousots".
The vinification of the Domaine is adapted to the character of each vintage harvested.
After picking, a specific press regime is conceived for white wines. The must then undergoes oak barrel-fermentation, the amount of new oak barrels employed being determined according to the provenance of the grapes. After maturing 17 to 18 months, the wines are bottled with a minimum of fining and filtration.
The red wine harvest is sorted in the vineyard and 100% de-stemmed. After a cold maceration, pump-overs and some punching of the cap, the wines are matured in barrel for approximately 18 months and bottled with the least manipulation possible.