Since Pierre-Henri returned to his family domaine in 2010 he has been producing great, minimal intervention, low sulfur wines. The domaine has been in the family for four generations and most of the vines were planted by his grandfather, with some vines replanted by his father. He firmly believes that the wine is made in the vineyard and with healthy vines the work in the cellar is cut out for the winemaker. This is a great example of the new generation of vigneron in Burgundy and the region's future. This is Rougeot's most structured powerhouse of a wine that will age gracefully for decades

Grape: Pinot Noir 

Soil: Limestone Clay 

Viticulture: Organic 

Vinification: Fruit is handpicked and 100% whole-cluster fermented in tanks for 15 to 18 days. Fermentation takes place with native yeast and no added sulfur. The juice is then blended and transferred to barrel with its fine lees for malolactic fermentation and élevage. 18 months in 1 to 3-year-old barrels (65%) and new oak barrels (35%)