The first donation dates from 1457, when Jehan de Clomoux from Beaune bequeathed 33 hectares of Corton to the institution. The next to last donation, from 1995, is made up of 4 hectares of Pouilly-Fuissé vines. The exception must be noted, since these are the first vines bequeathed to the Hospices located outside the Beaune region. The last donation, in 1997, represents 4 hectares of Beaune Premier Cru, offered by Monsieur Floquet.

Over 60 hectares of vines are presently being cultivated, with the majority of the vine stock located in the Côte de Beaune and in the Côte de Nuits, made up of prestigious labels, first vintages and great vintages.

These vines are closely attended to by the steward of the Hospices, assisted by some twenty wine growers. Each one of these specialists is in charge of a 2.5 hectare plot. Vines are removed and replanted in agreement with the wine growers; young and old vines are distributed in the best possible manner throughout the estate. These hired wine growers also receive a percentage of the sales income.

To ensure good quality, the production is purposefully limited to an average of 30 hectoliters per hectare. As for the vineyards of Burgundy, the types of vines present on the estate of the Hospices are the Pinot noir for the red wines, and the Chardonnay for the white wines.

The grapes are harvested at a date determined both by the director of the Hospices and the steward. The harvested grapes, except for the verjus (unripe grapes) and the rotted grapes which are carefully removed, are fermented at the Cuverie des Hospices.

Soon after fermentation begins, the wine marc rises to the surface, leaving the juice at the bottom of the vat. At this point, the wine maker "piges" the wine, that is he lowers the solid layer in order to allow the tannin and the coloring substances to make contact with the juice.

Ten to thirteen days later, the juice is transferred from the vat to new oak barrels. This option is costly, but it guarantees good quality: the tannin represents the signature of great noble vintages. The marc and brandy are distilled and also sold at an auction, but only the following year.

Since 1994, the Hospices dispose of a new fermenting facility, the construction of which again emphasizes the desire to produce high-quality wines. Interlacing rural architecture and ultra-modern equipment, this new facility offers the possibility to produce all types of vintages.

The Hospices own a total of 39 vintages, each one of which carries the name of a great benefactor.