Alain's village level Puligny is a comes from eigth different climats spread over two and a half hectares throughout the village. It's aged 2/3 in barrel and 1/3 in demi-muids. 

100% Chardonnay. From 70-year-old vines, planted mid-slope with eastern exposure on clay-limestone soils. They are sustainably farmed and harvested by hand. The whole clusters are pressed directly; the juice is settled in tank for 24 hours. Fermentation is spontaneous with indigenous yeasts in...

A very special and rare white from the Côtes de Nuits. A half a hectare is planted with Chardonnay within the Clos de la Perrière, in the areas with the most limestone. The vines were planted in 1990. Spontaneous fermentation happens in stainless steel and the wine is aged in mostly neutral barrels...

Thenard owns .17 hectare in this top site. The vines average 40 years-old. They make a maximum of four barrels. It's fermented and aged in barrel, 50% new oak.

The grapes for this wine come from two sites that cover nine hectares total. The grapes from the village of Fuissé give the wine elegance and roundness, and the fruit from Solutré give the wine minerality and acidity.  No pesticides or herbicides are used in the vineyards and the grapes are...

100% Chardonnay. The name tells the story: “the mood of the times (or weather)” indicates that it’s the de Moors’ way to capture the nature of the vintage as a whole. It comes from 3-4 estate parcels in and around Courgis that thede Moors planted beginning in 1995. The farming is certified-organic...

From fruit near the Chablis region (Tonnerre). Vinified and aged in stainless steel.  

More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.

This is one of the most recent parcels purchased by the winery in 2013, thanks to their son Vivian. The vines are 25 years-old an planted on an incredibly steep slope. Working here is harrowing to say the least and everything must be done by hand. It's very hard work, but the terroir is exceptional...

Boissonneuse is a single holding of 11 hectares and the first parcel that Julien began farming following biodynamic agriculture back in 1998. The parcel is on a hillside beside the village of Préhy and contains kimmeridgian soil of exceptionally high quality, with very fine minerals.The 30 year-old...

From “En Mainbey” in Fussey. South-facing, well-draining clay-limestone soil. Pressed in a pneumatic press (1.5 hours) and settled for 12 hours. Long ambient yeast fermentation in used barrels with no added SO2. Aged for 12 months in used barrels and another 3 months in tank. No fining, no...

Pressed juice goes directly into 600 liter barrels for fermentation and aging, 25% new. No sulfur is added until bottling. Crispy, round, nice length. The oak is present, but does not overpower.