It was in 2004 that he settled down to work on part of his grand-father's old winery. Renaud Boyer looks after 3 hectares of vines across the Saint Romain, Puligny-Montrachet and Beaune appellations. The wines are made with no extra sulphur or additives, and the vinifications are done in whole bunches. Work in the vineyard and the winery is as environmentally friendly as possible. The vines he took over from his uncle were already certified organic and biodynamic from 1986, Thierry Guyot having been a precursor to how this movement would go on to develop in Burgundy.

Renaud Boyer cultivates his 3 hectares of vines with great passion. He follows organic and natural principles in the creation of his wine, with no additives or sulphur, and the vinifications are undertaken using whole grape bunches. This white Burgundy would pair well with a seafood platter or white meat.