Domaine Prunier-Damy, based in Auxey-Duresses, came to be when plots from two vineyards were brought together. The first, Domaine Damy (Gagnard), dates back to 1712, while the second, owned by the Prunier family, dates back to 1840. Since 2010, Justine Damy is in charge of the business, having taken over from her parents Philippe and Annie. Having inherited the family expertise and proud of her hometown of Auxey-Duresses, a discreet appellation in the Côte de Beaune, she cultivates 16 hectares of vines and produces high-quality wines that reflect their terroir.
A new vathouse was built in 2007. Justine applies environmentally friendly viticulture methods and uses selected organic products (the estate is not yet certified). Vegetation cover, controlled yields, increasingly manual harvesting, vinification in vats followed by ageing in wooden casks (with a majority of old casks).
The resulting wines are authentic, luscious and supple. We encourage you to try them, as they still present a good opportunity to acquire terroir wines at reasonable prices.

The Pommard appellation in the Côte de Beaune is renowned for producing powerful, ripe red wines designed for laying down. Prunier-Damy’s ‘Trois Follots’ is no exception, reflected in its fleshy body and tannins which, although fine, are present and will mellow with age. It releases a powerful fragrance with hints of red and black fruit, plum, blackberry and blackcurrant.
The Pinot Noir grapes used to create this wine come from vines planted in the 1950s, producing low but concentrated yields. They are meticulously nurtured, using sustainable methods, on a steep hillside near the renowned ‘Rugiens’ Premier Cru.
In the winery, the grapes are vinified in temperature-controlled stainless steel vats. Close attention is paid to temperature control, to ensure that the delicate fruit and the perfect measure of structure are preserved. With this in mind, the winemaking process is designed to be gentle, favouring light treading and pump overs. Once fermentation is complete, the grapes are gently pressed in a pneumatic press. The wine is then left to age in casks for a year, with 30% new wood.