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 working 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, we have this Pernand-Vergelesses made from Pinot Noir grapes around 35 years old, planted within the Ile-des-Vergelesses Premier Cru. The vines are planted on a 0.5 hectare plot, halfway up the hillside, facing south-east. Here, this noble grape variety thrives in semi-deep soils of clay and limestone using environmentally-friendly methods.
Harvested and sorted by hand, the Pinot Noir grapes are entirely destemmed once they arrive in the cellar before undergoing traditional vinification in stainless steel vats. The following stage of the vinification process includes ageing in oak barrels, of which 25% are new, for between one year to 15 months.
Made for cellaring for around 15 years, the wine has a wonderfully delicate fragrance with notes of black fruits, black olives and small berries, such as blueberries. The violet notes give it a hint of elegance and freshness with ripe tannins.