Founded in 1999, the estate brings together the finest vineyard holdings patiently acquired by the Boisset family since the 1960s, reflecting a meticulous and uncompromising vision of Burgundian winemaking. The story began in 1964 with the purchase of Les Evocelles in Gevrey-Chambertin, the family’s very first parcel. Over the decades, the vineyard steadily expanded to include some of the Côte de Nuits’ and Côte de Beaune’s most celebrated appellations.
Today, the estate extends across around 52 hectares divided between more than 60 individual parcels. Most are planted to Pinot Noir, alongside a smaller proportion of Chardonnay, including several exceptional Grands Crus and Premiers Crus such as Musigny, Bonnes-Mares, Clos de Vougeot, Charlemagne and Bâtard-Montrachet.
Organic farming came first, followed by biodynamic viticulture, certified since 2001, driven by the conviction that living, healthy soils produce wines of greater purity and more compelling expression. Both Pinot Noir and Chardonnay are harvested by hand before each parcel is vinified separately. Fermentations rely on native yeasts, while carefully judged ageing allows each terroir to reveal its individual character.
The wines are defined by their aromatic definition, precise energy and depth, combining finesse with outstanding ageing potential. Whether mineral-driven whites or elegant reds, they rank among the finest wines of contemporary Burgundy and are highly sought after by collectors and fine-wine lovers around the world.

Strategically placed between the Côte de Beaune and the Côte de Nuits, in Premeaux-Prissey, the Pinot Noir vines, ideally exposed to the south, grow on limestone-rich soils. Each parcel of vines enjoys the benefits of organic and biodynamic growing. No fertilisers or chemical weed killers are used, allowing the grape variety to fully express its personality. In the cellar, the grapes, of which 5% are whole, are placed into vats using gravity. After a five-day pre-fermentation maceration period, the grapes are naturally fermented using indigenous yeasts and are aged for a total of 18 days with light pumping over. Finally, after being pressed using a vertical press, the wine is aged in 30% new barrels for around 16 months.
The bouquet reveals elegant aromas of chocolate and red fruits. On the palate, the blackcurrant flavours pair wonderfully with a velvety texture, leading to a long finish.