The estate is run by Jérôme Bourgeois-Diaz, who has taken the whole production to organic and biodynamic farming (Demeter certified). No herbicides or synthetic fertilisers are used; the focus is on living soils and biodiversity.

A traditional Coquard press is used in the cellar. Each grape variety and site is vinified separately with natural yeasts only. Most wines go through malolactic fermentation and age for a long time on the lees for texture and balance. The Champagnes are mostly bottled as Brut Nature or Extra Brut to emphasise the purity of the terroir and an energetic style.

Bourgeois-Diaz wines are known for their precise structure, distinctive minerality and expressive Meunier, reflecting the strength of the clay-limestone soils of the Marne Valley's northern terraces.