Antoine Lepetit de la Bigne, a polytechnician, agricultural engineer and oenologist, was introduced to wine tasting in the 1990s, before taking an interest in biodynamic viticulture. He then turned to viticultural consultancy, helping estates adopt healthier, better quality practices. He worked with Anne-Claude Leflaive from 2007 to 2015.
In 2021, Antoine launched his own production, although it got off to a rocky start when frost limited his grape supplies. He selects his winemaking partners with great diligence, before assuming responsibility for vinification and ageing.
His approach is traditional with long fermentations (up to 6 months), malolactic fermentation, ageing on lees for a year, followed by 3 months in stainless steel vats. In addition, he adds very little sulphur (sometimes as little as 30 mg/L of total SO2) to produce expressive wines right from their youth. Most are unfined, lightly filtered, and matured in a variety of containers including casks, foudres, and porcelain or ceramic amphorae.
He took over one hectare of AOC Bourgogne in Puligny-Montrachet in early 2025, paving the way for his first vinifications of his own grapes.