The Poissenot climat, reportedly named after an ancient monastic fishpond, spans 2.2 hectares at the mouth of the Combe de Lavaux, at 400 metres altitude in the upper reaches of Gevrey-Chambertin. This south-facing exposure, backed by the Côte d'Or forest, lends the terroir a distinctive freshness. The soil, composed of limestone with crinoid fossils and ostrea marls at the summit, presents a layer of earth half as thick as in the estate's other parcels — between 10 and 30 centimetres — with a high proportion of stones and sand. Domaine Humbert Frères cultivates one hectare of vines averaging 40 years of age, representing half of the appellation, in this resolutely mineral terroir.

Domaine Humbert Frères conducts its vineyards under sustainable farming practices with High Environmental Value (HVE) level 3 certification. Green harvesting is rigorously practiced to limit yields. Grapes are manually harvested then destemmed, following the estate's traditional method. After a cold pre-fermentation maceration lasting approximately one week, fermentation takes place using indigenous yeasts in concrete vats, with regular punching down and pumping over during rather long macerations. Poissenot is aged for 18 months in oak barrels from the Tronçais forest, with 100% new wood for this premier cru. Since the 2014 vintage, the wines have been neither fined nor filtered, preserving their integrity and ageing potential.