From a 1.5 hectare parcel located just behind the winery with Kimmeridgian limestone. Most Petit Chablis are from hill top vineyards and are grown in Portlandian limestone. Only 5-10% are grown in Kimmeridgian soil. Fermented and aged in large foudres. 

Planted in the 1960s. Northern side of Nuits St Georges, beneath 1er Cru Bousselot. Gentle slope, eastern exposure. 100% whole cluster, ambient yeast fermentation in stainless steel tank with no added SO2. Macerated for 10 days, 2 punch-downs total. Aged 12 months in used barrels (50%) and ceramic...

2 ha Planted in 1960. In Comblanchien, this lieu-dit is located at the top of the slope, facing east. White stony soils over limestone bedrock.. 100% whole cluster, indigenous yeast fermentation, no added sulfur. Aged in barrel (no new oak), unfined, unfiltered.

0.60 ha, 1/4 planted in the 1930s, 3/4 in the 1990s. Located in the commune of Vose-Romanée, bottom of the slope. Very white, marly soils. Whole clusters directly pressed, indigenous yeast fermentation in barrel. Aged for 12 months in barrel (no new oak), unfined, unfiltered. No added sulfur.

Les Clous: 0.17 ha, southwest-facing, heavy clay and marl soils. Nampoillon:0.52 ha, southwest-facing, cool area with well-draining soils. No tilling,and harvested 5 days after Les Clous. 100% whole cluster with minimal added SO2, 3-day cold maceration, long ambient yeast fermentation in 1600L tank...

From the lieu-dit Aux Boutières in Savigny-les-Beaune, on clay-limestone and marl soils, planted in 1984. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about nine months, then...

From “En Mainbey” in Fussey. South-facing, well-draining clay-limestone soil. Pressed in a pneumatic press (1.5 hours) and settled for 12 hours. Long ambient yeast fermentation in used barrels with no added SO2. Aged for 12 months in used barrels and another 3 months in tank. No fining, no...

A blend from three different parcels in Savigny-les-Beaune. Pretty and elegant. 100% whole cluster.

From Pommard Les Lormes and De Sousa,1ha. 50% whole cluster with minimal added SO2, 3-day cold maceration, long ambient yeast fermentation in 1600L tank with gentle punch-downs, mostly at the end of fermentation. Aged for 12 months in used barrels and another 3 months in tank. No fining, no...

Clay-limestone soils on clay and calcareous stone-based alluvium. Aged in barrel for 12 - 15 months

Located mid-slope and facing east, south of the village center, this Grand Cru terroir consists of limestone scree covered with a thin layer of clay topsoil. Just below Clos de Bèze. Raised in barrel for 12-15 months. 50 cases produced.

From vines averaging 55 years-old, grown in crinoidal limestone soil. Only indigenous yeasts used during fermentations, aging for twelve months in barrel, 50% new. Not fined or filtered.

100% crinoidal limestone. Enclosed vineyard planted north/south. Located above the village of Brochon and a few meters from Fixin. Cold maceration, alcoholic fermentation at low temperature with native yeasts only, little or no punching down, gentle pressing. 12 months in French oak barrels (25%new...

From seven parcels which cover the four main soil types in Cazetiers: sandy marl, crinoidial limestone, Premeaux limestone, and marl with Ostrea Acuminata. The vines average 70 years-old and include the special Pinot Magnien.  Aged for twelve months in barrel, 50% new.

Beautiful plot of .75 hectare planted with 60 year-old vines facing east at an altitude of 340m in the town of Ladoix-Serrigny. The name Coutière comes from the word Côte because it is located on a sloping ground. Reddish-brown soil composed of many limestone-flint debris. Aged 12 months in French...

From a special 100 year-old vine triangle-shaped site at 400 meters elevation. Reddish-brown soil. Clay-limestone subsoil with gray limestone with silex throughout. Aged 12 months in French oak barrels (75% new oak and 25% barrels of one wine)

Clos de Beze spends 15 months in barrel with 40% new oak. 20% whole cluster fermentation. The oldest vines were planted in 1922.

Pressed juice goes directly into 600 liter barrels for fermentation and aging, 25% new. No sulfur is added until bottling. Crispy, round, nice length. The oak is present, but does not overpower.