The focus is on Chardonnay and the character of individual sites. Besides Oger, the range includes wines from Le Mesnil-sur-Oger and Chouilly. Old vines, organic and biodynamic farming and getting to know each vineyard separately set the direction of the work.

In the cellar, natural yeasts are used and oak barrels play an important role. The wines are made with little intervention, following their development closely. Ageing in barrel and later in bottle gives the Champagnes body, soft texture and layers.

The Vincey style is marked by ripe fruit, a dry finish and salty freshness. These are Champagnes that deserve time in the glass and can be served throughout a multi-course dinner. Among the house's more unusual experiments is tirage au moût: grape must is used as the source of sugar for the second fermentation in bottle.