We cultivate 5 hectares of vines at the top of a hillside in Bray, near Cluny, in Burgundy. Our winery is ideally

located, in the middle of the vineyards and on the edge of the forest. We harvest manually and vinify without

additives or filtration. We only add a small amount of sulphur, if necessary and in very small quantities,

depending on the condition of the harvest. The 2023 vintage was vinified entirely in stainless steel vats,

without any wood. We make wines that are lively but not deviant. In order to avoid filtration and fining, we

carry out rigorous settling 24 to 48 hours after pressing to ensure the clarity of our wines. We use very little

technology in our winemaking process apart from temperature control in our stainless steel vats to regulate

fermentation kinetics. We use long vinification processes: our alcoholic fermentations last between 8 and 11

months depending on the cuvée. This process produces complex but very digestible and fruity wines.

Although ready to drink as soon as they are bottled, they have excellent ageing potential.

2023 is our first vintage since converting to organic and biodynamic farming and taking over my

grandfather's vineyards. These wines are pleasant to drink as an aperitif. However, by allowing them to warm

up, you can discover their potential as gastronomic wines, perfect for accompanying poultry, cheese or fish.

Our two Pinot Noir cuvées (2024) are now available for sale. These wines are characterised by low extraction

(maceration for around two weeks). Soleil Couchant is a semi-carbonic wine with destemming, while Les

Terrasses de l'Abbaye is made from a millefeuille of whole grapes (50%) and destemmed grapes. The wines

are then aged for a year in oak barrels that have been used for several wines so as not to overpower them. As

these are Pinot Noir wines, they are classified as Bourgogne.

Starting in 2024, we have created a new cuvée: Le Prieuré. It is a 100% Chardonnay from the Mâcon-Bray

appellation. The grapes, usually destined for Grand Bray, are vinified here in demi-muids that have already

been used for two wines. The aim is to avoid over-oaking the wine while benefiting from the micro-oxygenation

that this type of ageing provides.