After working eight years in a company in the food industry, Jérôme Galeyrand decided to go back to school, taking a training course in Beaune, to study the craft of winemaking. In 2002, he bought his first vineyard plots and undertook his first vinification in September. Harvesting is carried out by a group of friends and vinification is performed in a small vatroom, at his home.
A desire to bring out terroirs as best it can is at the heart of the estate’s philosophy. Organic viticulture is used in 70% of the vineyards and sustainable viticulture in 30%. Soils are worked by plough to avoid the use of pesticides. All wines are aged in oak barrels for 12 months for white wines and from 18 to 24 months for red wines.