In order regularly to achieve the desired quality levels, Champy converts into wine more than half of its production of the Côte d’Or labels of origin (the grapes and musts bought under contract and the production from the 30 acres of the Champy vineyard).
Under the direction of Dimitri Bazas, the oenologist who joined Champy in 1999, the white wines are fermented and matured in the historic cellars of the Maison Champy in Beaune, and the red wines are made in a new fermenting room to the south of the city.

In addition to the production from its own vineyard, Champy has long-term relations with winegrowers from whom it purchases grapes, musts or wines. This allows us to acquire products from clearly identified plots of vines. When Champy buys wine, the objective is to take over control of the maturing process as soon as possible. To this end, barrels are very often supplied to the winegrowers at the moment of devatting, so that the wine can be obtained with all its sediment and racking can be avoided when the malolactic fermentation is over.

In the vineyard owned and run by Champy, as in those from which grapes, musts or wines are bought, a policy of yield control is exercised. Little or no fertiliser, short pruning and thinning of fruit when necessary all make an effective contribution to the limitation of yields.
Only controlled yields can enable wines to be produced which express with fullness and balance the typicality of Burgundy regions.