This 57-hectare estate has existed for a number of decades, but only began making and marketing its own wine in 1996. Brothers Jérôme (vineyard) and Xavier (cellar) are in charge.
The estate is slated for organic certification in 2024.
With the exception of the Petit Chablis, which is fermented in tank, all the wines are fermented in wood. All wines have cork closures. (Continue reading here.)