new 12-acre parcel on Baubigny, 80% Gamay. Super-fresh, 11.5% alcohol, really pretty but tiny production...

1 bottle per customer 

21 CENTIMETERS is a full-bodied, concentrated Gamay red, with a shorter barrel ageing period to preserve the grape's characteristic fruitiness.

Limited to 2 bottles per person

The grapes for this unique cuvée come from a blend of the Hâtes and Robinettes plots. Harvest date: September 27, 2024. Destemming. Maceration with little extraction for 10 days. Aged for 10 months in barrels that have been used for several wines. Bottled on July 3, 2025. Total S02: 27mg/l

Aligoté from limestone soils, carefully aged to preserve tension and verticality, in a clean, mouthwatering style that is perfectly suited to the table.

Limited to one bottle per person.

Grown in the Beauregard climate, on well-drained limestone soils, this Pinot Noir is gently vinified to preserve the finesse of the fruit, with measured aging that highlights the tension and depth of the vintage.

Limited to one bottle per person.

Pinot Noir made from Volnay grapes, with a focus on finesse and balance, offering elegant texture, fine tannins, and beautiful energy on the palate.

Limited to 1 bottle per person.

A very fine Chardonnay from the Mâconnais region, deep, intense, with excellent aging potential.

"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

"Where it all started with our adventure, our baby Joujou, made from old gamay vines from next to our house where we let our sheep and pigs graze and work during the wintertime. Lots of manual labour from ourselfs during the rest of the year, but this turns out to some great grapes. Terroir is a mix of decomposed granite, quartz and clay. Yield it not that high (like the rest of our plots and gives us only around 18Hl/ha). After taking the grapes from the land it will undergo a semi carbonic in concrete and stainless steel with a bit direct press gamay. After pressing we put it together in one big fiberglass dome where the wine has still room to dance and finish the fermentation. Then aged for more than 10 months before bottling in the same dome. Crazy energetic wine with a great acidity."