David Duban was born in 1971 and is one of the most talented and renowned wine makers in Burgundy.
His father, Pierre, founded the domaine in 1965 and sold all of his production to a producers' cooperative.
After graduating from school at the age of 19, Duban began working in winemaking. He later worked as a stager at Domaine Pierre Amiot (a maternal relative) and Domaine Arlaud, and also met Jayer Gilles, with whom he became friends around 1993.
Finally, in 2015, it was awarded three stars at Le Meilleur Vin de France 2015.
When it comes to winemaking, Duban focuses most of his energy on grape cultivation.
We believe that the most important thing is to put in the effort, love, and careful cultivation.
Because of the effort they put in, they spend the most time in the fields.
Although it is not stated on the label, the product was certified Ecocert in 2007 and AB Mark organic (cultivation) certified in 2010.
As for brewing, our ideal approach is to allow the wine to ferment and mature in natural conditions.
This is done with the utmost care, without relying on brewing techniques and with as little human intervention as possible.
Our goal is to produce wines that have a well-balanced flavor with a good balance of rich fruitiness, acidity, tannins, etc., which can be drunk immediately after bottling or can also be aged for a long time.
From 2008, it will be grown in a whole-tassel style.
During fermentation, we taste the wine every morning to check its condition and decide how many times to punch down the wine that day.
Barrel aging is for 12 to 18 months in new barrels (30% BHC Blanc, 30% Rouge, 40% NSG Villages, 40% 1er Cru, 40% GC).
The whites are bottled unfiltered after a light racking process.
For the reds, from 2006 to 2008, they began using whole bunches of grapes for fermentation and established their style (whole bunch grapes used: BHC Rouge 40-50%, Villages 60%, 1er Cru 75-80%, GC 90-100%).
The wine is bottled with almost no racking.
In 2006, they took over the vineyards from Jacky Truchot and Louis Remy and began brewing and selling the wine.