He mainly produces AC Burgundy and Hautes-Côtes Pinot Noir using direct pressing. Alcoholic fermentation and malolactic fermentation in stainless steel tanks. 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 production 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 the Le Meilleur Vin de France 2015. Duban puts the most effort into grape cultivation when making wine. He believes that the most important thing is to take the time, pour love, and cultivate carefully. Because they spare no effort, they spend the most time in the fields. Although it is not stated on the label, they obtained Ecocert organic certification in 2007 and AB mark organic certification in 2010. In addition, the ideal for brewing is to ferment and age the wine in a natural state. They do so with great care, without relying on brewing techniques, and by avoiding human intervention as much as possible. They aim to make wines with a well-balanced taste, with a sufficient composition of elements such as rich fruitiness, acidity, and tannins, which can be drunk immediately after bottling and can also be aged for a long time. For reds, they began using whole bunches for fermentation from 2006 to 2008, and established the whole bunch style in 2008. (Whole bunch usage ratio: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%). During fermentation, they taste the wine every morning to check the condition of the wine and decide the number of times to pigeage for 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.