Burgundy, France

"Christophe Perrot-Minot contineues to hone his style, making more elegant, textural wines each vintage. These are some of the sexiest Burgundies you will find." - Bruce Sanderson, Wine Spectator

For many years now, we have practiced integrated viticulture, refusing to use any chemical fertilizer or herbicide. A style of viticulture adapted to the terroir, which enables us to obtain grapes at optimum maturity, and arrive at the unique expression of each plot - of these very special places that our ancestors gradually discovered and that we do not wish to betray. We perpetuate this profound respect for nature, pay attention to the balance of our soils and thus prefer to stand back and listen to this terroir, only intervening when necessary of when the weather requires it, never systematically.

These vines (some over 100 years old) are frequently plowed. They are also worked in such a way that they only produce 6-7 bunches per plant. Moreover, we thin out the leaves when necessary, and this also contributes to achieving a higher degree of maturity for the fruit.

We believe that the concentration of a wine occurs naturally in the vineyard. It is true that all these viticultural practices mean that our yields are low, all the more so when you consider that the grapes harvested undergo extremely rigorous sorting. However, this approach paves the way for vinification which consequently requires as little intervention as possible, since all the elements which make up a natural and original wine are already present in the fruit, which we leave to express itself fully.