Since taking over the estate, Vincent Dureuil has worked under organic principles with each site treated as one would treat their own personal garden. His approach in the cellar is classic and minimalist. Fermentation begins with indigenous yeasts, with little sulfur used only before bottling. The wines are aged in barrel for 12 months after which they are racked to tanks for a further 4-6 months of aging, depending on cuvée. Mostly destemmed with some small whole cluster fruit are harvested from the east facing, clay-limestone soil slopes and given a cold maceration of 8-10 days in old wooden upright fermentation tanks. They ferment slowly before being racked into barrique (25% new) and aged for 12 months. After another 4-6 months in tank, they are bottled unfined and unfiltered. It has been open secret for some time that Vincent is a go-to favorite for many of Burgundy’s top vignerons. The quality of the wines remains consistent, regardless of whether it is a challenging vintage or a favorable one where nature is cooperative. The production is limited, and it won't be long before the wines become increasingly hard to find, though they already can be. Savvy buyers tend to scoop these gems rather quickly. Pair with classic braised meat or game dishes, creamy mushroom sauces and savory root vegetables. 

Grapes: 90% Pinot Noir, 10% Gamay, Rully, lieu-dit Mordeloup planted in 1970

Viticulture: Organic