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Pierre Damoy took over from his uncle, Jacques Damoy, in 1992. Young, energetic Pierre found himself at the helm of 10.6 hectares, 8 of which are classified as grand cru, and he knew the potential: he would be making wine from three of the most esteemed grands crus in Burgundy. All told, the domaine owns 35% of the magnificent Chambertin-Clos de Bèze, 40% of Chapelle-Chambertin and boasts one hectare of Chambertin.
With a diploma in general agriculture, Pierre possesses an astute understanding of the dynamics of the vineyard and favors a hands-on, environmentally friendly approach. He plows the soil regularly for weed control, rather than spraying herbicides, and does not use fertilizers except for humus, which improves the level of organic matter. Through leaf removal and management of the vine canopy, he limits the use of insecticides and limits copper applications for mildew. Pierre completed a total modernization of the winery by 2002, with a focus on gentle winemaking equipment and the ability to ferment each small block of vines separately to capture the personality of each site’s terroir. The wines are aged for 14-18 months in 70-100% new oak for the grand cru and 30-50% new oak on the village and premier cru. After aging on the fine lees, the wines are bottled without fining or filtration.