Domaine Bizot is a very small property: three cuvées are made from a mere 1.7 hectares of vineyards in the Vosne-Romanée appellation. Jean-Yves Bizot lives in the street where Henri Jayer used to live and he uses his techniques for his wines; fermentation at low temperature in truncated wooden vats, for example. Bizot wines are bottled by hand, barrel by barrel, without filtration.

After the harvest, Jean-Yves Bizot sorts his grapes but doesn’t destem. The winemaker also doesn’t add any sulphites during vinification (in wooden vats). Fermentation lasts 2 to 3 weeks. The wines are not filtered before bottling. This Burgundy wine made an impression on us for its precision, purity and aromatic finesse. A work of art.