Since 2008, Guillaume and Aude have worked painstakingly to improve the quality of their wines, foremost by converting to organic farming practices and experimenting with biodynamics. The domaine’s philosophy is “maximum work in the vineyards for minimum intervention in the cuverie.” This has translated to wines that are distinctly true to their terroir.  

The Chardonnays at Génot-Boulanger are whole-cluster pressed. Alcoholic and malolactic fermentation occurs in barrels with native yeasts and there is no batonnage. The percentage of new barrels used is around 20-30%. After 12 months of aging, the wine is racked and aged for another six months in stainless steel before being bottled. 

Grapes: Chardonnay

Soil: Clay-limestone 

Viticulture: Converting to Organic and Biodynamic