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.

Chardonnay, native to southern Burgundy, grows well in a wide variety of terroirs. The tall and large vines thrive on clay and limestone soils and benefit from the healthy methods of organic viticulture. This privileged terroir provides each vine with the resources and nutrients it needs to thrive. In the winery, the berries are pressed in whole bunches for just under three hours in a pneumatic press. After settling the must for 12 hours, alcoholic fermentation begins in vats before being completed in barrels. The wines are then matured for 16 months in casks, followed by two months in vats. The 100% Chardonnay is then lightly filtered and bottled.
The nose is marked by aromas of apples, pears and citrus fruit, enhanced by a hint of minerality. On the palate, a fine balance is achieved between buttery notes and fine acidity.