With 90% of the domaine’s production being red wine, it is clear that Pinot Noir is a focal point here. Fine, silky tannins are the key, making for elegant, refined wines which are also age-worthy.  Viticulture is lutte raisonée, involving traditional ploughing with no pesticides or herbicides — a way of paying homage to traditional methods whilst carefully preserving sustainability. In the winery, which was renovated in 2014, the grapes are almost all destemmed, then given a short, cool maceration, followed by fermentation, which occurs only using natural yeasts. Extraction for the majority of wines consists of pumping over, with a little punching-down. 

The technique of vinification intégrale (whole-berry fermentation) has been introduced for a couple of wines — Chambolle-Musigny 1er Cru Feusselottes and Pommard 1er Cru Rugiens. This is gentler for the grapes, as extraction consists of simply rotating the barrels, resulting in retaining the most subtle and delicate characteristics. Their wines are vinified in stainless steel before being aged in French oak barrels for 12-18 months. On average, the premiers crus have around 30% new oak influence, while the village wines see around 20%. Since the 2018 vintage, there has been no filtration.