Located within the Côte de Beaune, in Pernand-Vergelesses, the Dubreuil-Fontaine estate has seen five generations of the same family pass down their expertise since it was established in 1879 by Pierre Arbinet. Over the years, the estate has acquired new plots, notably by purchasing the Rameau-Lamarosse house in 1977. Today, Christine Dubreuil is at the head of the estate, supported by her daughter Clémentine since 2019 and by her second daughter, Hortense, an oenologist, since 2025. Together, they work to enhance the wines from their twenty hectares, within beautiful appellations, some of which are classified as premier and grand cru.
Under their expert hands, Pinot Noir, Chardonnay and Aligoté are cultivated with care, according to environmentally respectful principles, in order to create distinctive wines, true to the expression of the vintage. In the same vein, the grapes are harvested by hand (which allows a meticulous selection of bunches right from the vine) and undergo vinification with as little intervention as possible, in the three-level fermenting room built in 1985. The white wines, after gentle pressing, age in tanks for the Aligoté and in barrels for the Chardonnay. The reds are vinified in stainless steel vats before being aged for between one and one and a half years in oak barrels, with the proportion of new wood kept measured so as not to mask the identity of the terroirs.
While the estate maintains a relatively discreet media presence, its wines are recognised by informed enthusiasts for their finesse, complexity, and great ageing potential. A reliable estate for those seeking the most sincere Burgundian elegance.

Domaine Dubreuil-Fontaine has been in the Côte de Beaune for five generations, producing great wines from wonderful Premier and Grand Cru appellations. In the hands of Christine Dubreuil and her daughter Clémentine, this white Pernand-Vergelesses comes from Pinot Noir vines around 40 years old, planted on an area covering 1.4 hectares. An environmentally-friendly growing culture encourages the vines to draw their nutrients from the deep limestone and red clay soils.
Harvested by hand and carefully sorted, the grapes undergo destemming before traditional vinification which takes place in temperature-regulated stainless steel tanks. The wine is then matured in stainless steel vats and wooden barrels, 15% of which are new, for between one year and 15 months.
Delicious in its youth, the wine has a particularly fruity fragrance with notes of cherries and raspberries. The palate is delicate, the tannins light but rustic. The wine is juicy and persistent.