Rooted in Chassagne-Montrachet among the golden slopes of the Côte d’Or, Domaine Bachelet-Ramonet covers 16 hectares of vines - 7 hectares of Pinot Noir and 9 hectares planted with 92% Chardonnay and 8% Aligoté - and carries forward a winemaking heritage carefully upheld over four generations. Now in the hands of Alain Bonnefoy and his wife, it continues with a quiet commitment to the land and the values that have shaped its history.
The house style is deliberately classic, remaining true to the character of the region’s appellations. No ostentation or showy winemaking techniques here; the estate produces clean, precise, and well-crafted cuvées. White and red wines alike capture the true character of their climats with precision, consistently offering well balanced, elegant, and structured profiles that consistently retain a sense of inviting generosity.
Meticulous attention is paid to the vineyard work and winery practices, practices, respecting nature’s rhythms and allowing the terroir to speak with clarity. This measured philosophy yields cuvées that appeal to lovers of racy Burgundy wines without intimidating newcomers, combining drinkability with the promise of ageing potential.
While the reputation of Chassagne-Montrachet has soared in recent years, Bachelet-Ramonet has kept its pricing measured, making it one of the fairest and most dependable estates in the Côte d’Or. A producer to follow closely for those who appreciate Burgundy’s quietly confident but consistently reliable producers.

Domain Bachelet-Ramonet is located in Chassagne-Montrachet, with just under fifteen hectares of vines in some of the finest of the Côte de Beaune appellations. This white Chassagne-Montrachet is produced using carefully grown Chardonnay grapes within the Les Ruchottes Premier Cru climate. This noble grape variety of the region has benefited from an oceanic climate with a semi-continental influence and has been encouraged to draw the necessary nutrients for their development from the marl and limestone soils using sustainable farming methods. In the cellar, vinification is also done with care, leaving nothing to chance. Intervention is reduced to a strict minimum. The wine is aged in oak barrels for 14 to 16 months and stirring of the lees is done to put the lees (= dead yeast) back into suspension. This makes the wine more complex, with more body and an aroma reminiscent of butter or cream. On the nose you can also find notes of fresh fruits, nuts and sweet spices. The minerality is well-presented and offers verticality to a generous wine.