Established in 1880, the Burgundy family estate is now run by Romain Bessin, who took over from his father Jean-Claude. The estate includes twelve hectares of vines spread over a number of renowned appellations: Chablis, Chablis Premier Cru and Chablis Grand Cru. Convinced of the beneficial effects of biodynamic viticulture on his land and wine, and concerned about environmental issues, Romain is gradually converting the estate to biodynamic viticulture. All chemical fertilisers and weedkillers have been banished to make way for more careful, precise and natural tillage. This preserves the personality of each parcel and brilliantly conveys it in each cuvée. In the winery, the winemaker applies the same low-intervention approach, while retaining the unique expertise he inherited from his father. Fermentation using indigenous yeasts, combined with long ageing on lees, results in cuvées that perfectly reflect the individual character of each grape variety and terroir.

By continually questioning their methods to work in perfect harmony with the terroir, the estate practises sustainable viticulture in its vineyard. The winemaker has gradually converted his vineyard to biodynamic viticulture. The Chardonnay grapes, hand-picked at peak ripeness from vines averaging 45 years old, are meticulously sorted. The approach is traditional in the winery, involving little intervention. The fruit undergoes fermentation triggered by native yeasts present in the berries, and the wine is aged on its lees for a long period.
A harmonious bouquet emerges from the bright golden colour, offering delicate citrus aromas and delicious hints of honey. The palate is perfectly structured with aromas of lime and green apple enhanced by a fine minerality, leading to a rich, fresh finish. This cuvée will age gracefully.