South of the appellation. The vines are over 90 years old, planted in 1920. 0.65ha of vineyards inherited from J. Truchot. Barrel fermentation (40% new barrels, 60% 1-3 year barrels), barrel aging for 14 months. David Duban was born in 1971 and is one of the most notable wine makers 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 later worked as a stager 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 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, 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 wine was certified Ecocert in 2007 and AB organic in 2010. In addition, the ideal for brewing is to ferment and age the wine in a natural state. He pays close attention to the winemaking process, does not rely on brewing techniques, and avoids human intervention as much as possible. He aims to make a wine with a well-balanced taste that can be drunk immediately after bottling, and can also be aged for a long time, with a sufficient composition of elements such as rich fruitiness, acidity, and tannins. Since 2008, the wine has been made in a whole-cluster style. During fermentation, the wine is tasted every morning to check the condition of the wine and decide the number of times to perform punchage that day. The barrels are aged for 12 to 18 months in new barrels (BHC Blanc 30%, Rouge 30%, NSG Villages 40%, 1er Cru 40%, GC 40%). The white wines are lightly racked and bottled without filtering. The red wines were fermented using whole bunches of grapes between 2006 and 2008, and the style was established (whole bunches: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%). The wines are bottled with almost no racking. In 2006, Jacky Truchot and Louis Remy took over the vineyards and began brewing and selling the wines.