The philosophy of the domaine’s current managers hinges on respect of the soils and their equilibrium, and they see their role as wine-makers as being simply to translate with the greatest possible fidelity the soils’ incomparable qualities. Great pains are therefore taken in the cultivation of the vines, which are aged on average forty years. The yields are amongst the lowest in Burgundy (20 to 30 hectolitres at most per hectare, as opposed to the 42 hectolitres permitted by law in Grand Cru vineyards).
The vines (clones of Pinot Noir, the great “translator” of these soils) are of very high quality thanks to very rigorous massal and clonal selection. Tradition would have it that the Domaine harvests as late as possible, with all the risks that incurs, to obtain perfectly ripe raw material; after which, vinification is perfectly traditional, and is carried out in wooden or stainless-steel vats. All the Domaine wines are then matured in new casks, which are changed every year.