En Coteaux Vieilles Vignes is produced only in select vintages, sourced from the oldest Serine vines in Bassenon, and is supplemented with 15% of old-vine Viognier.

Jean-Michel Stephan's approach to vinification differs drastically from his neighbors. From his time in Villié-Morgon, Stephan's philosophy employs full carbonic fermentation, a process customarily reserved for Gamay in Beaujolais. Still, the most profound bottles hit the same mark as great traditionalists like Jamet, Benetière, and Levet.