David Duban was born in 1971 and is one of the most notable winemakers in Burgundy. His father Pierre started this domaine in 1965 and sold all of the wine produced to the producers' cooperative. Duban graduated from school at the age of 19 and became involved in winemaking. He then trained at Domaine Pierre Amiot (his maternal relative) and Domaine Arlaud, and also met Jayer Gilles, with whom he became friends around 1993. Finally, in 2015, he won a three-star rating at Le Meilleur Vin de France 2015. Duban puts the most effort into grape cultivation in winemaking. He believes that the most important thing is to take the time, pour love, and cultivate carefully. He spends the most time in the fields because he spares no effort. Although it is not stated on the label, the winery obtained Ecocert organic certification in 2007 and AB organic certification in 2010. In addition, the ideal winemaking process is to ferment and age the wine in a natural state. The winemaking process is carried out with the utmost care, without relying on brewing techniques, and with as little human intervention as possible. The winery aims to produce wines with a well-balanced taste that can be drunk immediately after bottling, but also with a good balance of elements such as rich fruitiness, acidity, and tannins, and can also be aged for a long time. For red wines, whole bunches of grapes were used for fermentation from 2006 to 2008, and the whole bunch style was established in 2008. (Whole bunches used: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%). During fermentation, the wine is tasted every morning to check the condition of the wine and to decide the number of times to perform pigeage that day.
The barrel aging is for about 14 to 16 months, with the ratio of new barrels (HCN 30%, Villages 40%, 1erCru 40%, GC 40%). After 3 months in tanks, the wine is bottled without filtration or clarification. The white wine is lightly racked and then bottled without filtration. In 2006, he took over the vineyards of Jacky Truchot and Louis Remy, and began brewing and sales. In recent years, he has also started consulting for prestigious domaines such as Chauvonnais Chopin, making him one of the most notable vignerons in Burgundy.