Clay soil with a high limestone content. 7 plots. A "village name" class vineyard made by blending several villages. Includes "Brochon", a famous vineyard right next to the village of Gevrey. 45 years old vines. Barrel fermentation (30% new barrels, 70% 1-3 year barrels), barrel aging for 14 months. 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 has been friends since around 1993. Finally, in 2015, he received a three-star rating at the Le Meilleur Vin de France 2015. When it comes to winemaking, Duban puts the most effort into grape cultivation. He believes that the most important thing is to take the time, love, and care in cultivating the grapes. He spends the most time in the fields because he spares no effort. Although it is not stated on the label, he obtained Ecocert organic certification in 2007 and AB mark organic certification in 2010. In addition, when it comes to brewing, he believes that the ideal is to ferment and age the grapes in a natural state. He pays close attention to the brewing process and does not rely on brewing techniques, and he avoids human intervention as much as possible. He aims to create wines with a well-balanced taste that can be drunk immediately after bottling, and that can also be aged for a long time, with a sufficient composition of elements such as rich fruitiness, acidity, and tannins. For red wines, he began using whole bunches for fermentation from 2006 to 2008, and established the whole bunch style in 2008. (Ratio of whole bunches used: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%). During fermentation, we taste the wine every morning to check its condition and decide the number of times to punch down 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.