Jacques Seysses created the Domaine Dujac in 1968 by purchasing 4.5 hectares (ha). It is now his children who run one of the most prominent domaines of Burgundy. In addition to the domaine, Jacques Seysses and his sons Jeremy and Alec have launched a trading activity: Dujac Fils et Père, discussed in this section. The vinification is carried out with the same care as in the family vineyard (Domaine Dujac) by Jérémy, his wife Diana (an American oenologist) and Alec Seysses. The domaine, certified in organic farming, extends over 15ha in the largest terroirs of the Côte de Nuits and especially Morey-Saint-Denis. The domaine's wines have excellent aging potential and are characterised on the whole by great complexity and considerable delicacy.

Cultivating a wide range of terroirs in the Côte de Nuits and the Côte de Beaune, the estate’s objective is to express the unique personality of these lands brimming with personality. To ensure the best possible quality of raw material, the estate favours quality over quantity and cultivates each parcel with a plough. No chemical weedkillers are used in the vineyard where only organic compost promotes microbial life and soil biodiversity. The winemaking process, developed after considerable deliberation, remains simple and non-interventionist. The grapes are vinified in whole bunches to preserve the fineness and delicacy of the fruit. After being lightly pressed, the wines are transferred by gravity to the cellar where they will age in oak casks for several months.
The ruddy-red colour reveals a bouquet combining aromas of very juicy black fruit combined with subtle hints of wood. On the palate, the fresh and elegant attack reveals soft tannins combined in an unctuous substance.