The soil is delicate and pebbly, closer to Vosne-Romanée. 2 plots, 4ha. Vines are 60 and 35 years old. The is on the south side near the quarry, where there is rock formations. 2ha. Vines are 60 years old. Barrel fermentation (30% new barrels, 70% 1-3 year barrels), 14 months barrel aging. 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 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 became friends 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, his ideal for brewing is to ferment and age the grapes in a natural state. He pays close attention to the brewing technique 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, he has been using a whole-cluster style. During fermentation, we taste the wine every morning to check its condition and decide how many times to perform pigeage that day. The wine is aged in new barrels for 12 to 18 months (BHC Blanc 30%, Rouge 30%, NSG Villages 40%, 1er Cru 40%, GC 40%). The white wine is lightly racked and then bottled without filtering. The red wine was fermented using whole bunches of grapes from 2006 to 2008, and the style was established (whole bunch ratio: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%). The wine is bottled with almost no racking. In 2006, we took over the vineyards from Jacky Truchot and Louis Remy and began brewing and selling the wine.