The French term 'ouvrée' refers to the amount of land one man could work in a day. This became a standard unit of measurement in Burgundy. Philippe Cheron's wine Les Quarante Ouvrées consists of 40 micro-parcels located in several climats in Chambolle Musigny totaling around 1.8 hectares of vines. Such is the case with this wine. The majority of the fruit comes from the lieu-dits Condemennes and Clos des Ormes, village-level sites just below the 1er Cru, Les Charmes, on the Musigny side of the village. The wine shares the finesse and class of its neighbors up the slope coming from the famed limestone soils of the village. 

Each block is manually harvested and sorted twice, once in the vineyard and once in the winery. After a 10 day cold soak, the wine is fermented for 20 days with natural yeasts, with the cap punched down daily. It is aged on the lees in 50% new oak barrels for 10-14 months before bottling with minimal racking and no fining. The result is a wine approaching 1er Cru in quality but at a village price.