To call Jean-Marc a traditionalist would be to understate his commitment to working the land and making his wines by hand. Artisanal is perhaps the best description, but neo-Luddite would not be inappropriate. Work in the vineyards is done by hand, no tractors to help him till the soil, no pneumatic sécateurs (or shears) to help with the pruning or harvest. The vines are tended organically without pesticides or fertilizers, and the chais (or cellar) shows no signs of pumps, gadgets, or fancy presses. The grape bunches are destemmed by a mechanical, not electric, device which is still turned by hand. Following the alcoholic fermentation, which includes the ancient pigeage method of Jean-Marc lowering himself into the vat to break up the cap, the wines are drained off by gravity to oak barrels for their malolactic fermentation and aging. They are tasted regularly but racked only once (just prior to being bottled), and corked by hand, cask by individual cask. The grand crus generally see 100% new oak for up to 15 months, while the premier cru and village wines have between 20-30% new oak barrels. The Bourgogne Rouge, from a 55-year-old parcel of vines just below the quarry in Comblanchien, sees only older barrels during its year-long élevage (or aging).

With yields ranging on average from 25 to 32 hectoliters per hectare, the wines are rarely anything but profound. Deeply colored, with scents of dark, ripe, black fruits and hints of something wild and animal, almost gamey, Millot's wines possess an extraordinary depth of flavor combined with a rich, viscous texture, powerful structure, and tremendous length in the finish. They are wines of startling intensity which drink rich and powerful when young and promise a long future of elegant enjoyment.