Francis Egly is renowned for his meticulous attention to detail in both viticulture and winemaking. He abandoned the chemical fertilizers used in the past, adopting Burgundy vineyard cultivation methods that utilize organic fertilizers and enforce stricter management of grape growth and sufficient ripeness. Grapes are hand-harvested at peak ripeness and whole-cluster pressed in refrigerated, gentle presses to prevent oxidation. Juice ferments with indigenous yeasts, partly in French oak barrels and partly in vats. Malolactic fermentation is adjusted according to the vintage's requirements. The wine undergoes extended lees aging, lasting a minimum of three to four years, enhancing complexity and smoothness—distinguishing it from thinner commercial champagnes. Before bottling, only 2–4 g/L of dosage is added to adjust flavor, preserving the estate's ideal of pure, balanced style. In 1996, Francis boldly pioneered the use of new oak barrels for primary fermentation. With guidance from his friend Dominique Laurent, owner of a premier Burgundy estate, approximately 15% new barrels were employed. The wine aged in these barrels for 8-10 months before being bottled unfiltered and undecanted, with a minimum of 36 months on the lees.

This approach reveals the most natural expression of Pinot Noir grown in the village of Ambonnay: rich minerality, elegant acidity, concentrated fruit flavors, and a full-bodied structure. Francis Egly once stated: "Whether the cuvée succeeds or fails, I must understand why. My champagne is not an industrial product. My mission is to seize every rare opportunity to vividly capture Ambonnay's terroir, culture, and climate within each bottle." Through its commitment to quality, respect for terroir, and innovation in organic practices, Egly-Ouriet has cemented its position as a premier name in the world of Champagne.