A blend of two parcels located in Mâconnais and northern Beaujolais. Direct pressing, fermentation in vats. Aged for 6 months in barrels. Light filtration. Bottled: April 10, 2025. A subtle, fresh, and delicious spring Chardonnay.

Pinot gris et Sauvignon en pressurage direct.

Sharp, mineral, precise, pebbly! You could drink aligotés like this every day. 

3 bottles per customer

The "Roue libre" cuvée is an obvious choice. An immediate, direct, jovial wine.

Limited to 3 bottles per customer

A long aging process, as Julien Guillot is increasingly experimenting with, particularly on his Léandre vintages. Here, we find the same spirit with a powerful, deep wine, yet held together by magnificent acidity.

Powerful 100% Riesling

"Since we decided in 2022 to dig 2 Georgian Qvevri’s in our garden, we knew we had to do something special with it. After our experiments with different grapes and periods of maceration it was clear for us. We love the grape Pinot Noir and decide to do very long macerations with it and since vintage ’22 our cuvée Sang de Terre was born. After 10 months maceration we decided it was ready to press. With a small bucket we must take out all the grapes and we press it with our wooden press. After pressing the wine takes a nap of 1,5 month in barrel and it was time to bottle!" Production of just 760 bottles

Limited to 3 bottles per customer

100% whole harvest, beautiful maturity, very low yields. A terroir very close to the grands crus, giving this Gevrey an opulent, very charming style.

Pinot noir, Hautes Côtes de Nuits on the Larrets plot

Limited to 1 bottle per customer

Maceration of whole bunches gives this wine very special characteristics. Beautifully aromatic, fresh and pure on the palate, light bitterness, fine acidity on the finish.

Selected plots of Aligoté vines planted at Les Genouvrées in Saint Aubin. Altitude 350 m, east-facing. Low biodynamic vineyard. Vinification and ageing in earthenware jars for seven months, whole harvest, no chaptalization, no added sulfur, indigenous yeasts. Light pressing in a vertical press in March, returned to the jar for one month and bottled by us without added sulfur, fining or filtration.