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.

Reputed for its beautiful vineyards, Domaine Dubreuil-Fontaine here proposes a Savigny-lès-Beaune premier cru. The Pinot noir used to make it is around 35 years old and benefits from attentive growing across 2 hectares of vineyard.
The domain is committed to harvesting by hand and total destemming of the bunches before carrying out a traditional vinification in temperature-controlled vats. The juice is stirred twice a day to extract flavour, colour, and texture. The wine is then matured for 15 months in oak casks, up to 15% of which are new wood.
We recommend savouring this cuvée in its youth to appreciate the delicacy of its fruit. Served at an ambient temperature of around 16°C, it will reveal a cherry red hue and a light aromatic bouquet of red fruit, black fruit, and violet. Velvety and silky, it is characterised by supple tannins that call for pairings with poultry dishes or a savoury mushroom tart, for example.