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.

Les Pierres Blanches from Domaine de la Vougeraie is a 100% Pinot Noir red wine produced from vines planted in highly chalky, white, pebble-rich soil with a silty texture that imparts great finesse to the wine. No yeast or enzymes are added during vinification, with a 5-day pre-fermentation cold maceration at 12–15°C, followed by a 19-day vatting period. During this period, the cap is punched twice, then gently pumped over daily until the end of the vatting period. Pressing is achieved with a vertical press, ensuring that the juice is extracted gently. The wine is matured for nine months in oak barrels with 20% new wood. The juice then rests in stainless steel vats for a month before being racked, without fining and with a light filtration.
Intense aromas of fresh red fruit, like cherry and raspberry, complemented by subtle floral notes of violet and a spicy touch of white pepper and liquorice rise from the glass. On the palate, it is lively and refined with a delightful freshness. The red fruit flavours are supported by fine, silky tannins.