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.

Grape: Pinot Noir, from a vines over 50 years old

Soil: Limestone Clay 

Viticulture: Organic 

Vinification: Manual harvest in crates, sorting tables, 100% whole bunches, fermentation in vats for 15 to 18 days, 1 to 2 daily pumping overs and 1 to 2 pigeages during the fermentation which takes place without input, assembly of the press juice and free-run juice, barreled with fine lees, malolactic in barrels.