Chateau Brillette produces its wines according to traditional methods. Following harvest, grapes are sorted by hand, de-stemmed and crushed. They then enter an ultra-modern vat room where they ferment for six to eight days and undergo six to eight weeks of cuvaison in thermoregulated vats.

The wine is aged for 12 months in barrels of French oak, of which 30-50% are new each year. Recently renovated, the barrel chai is maintained under highly regulated conditions to optimize the aging process.