This 8.5-hectare domaine was founded in 1920 by the great grandfather of Damien Livera, who currently runs the property. Prior to Damien taking over in 2007, the grapes (from old vines planted in the 50s and 60s) were sold to the large Beaune negociants. However, since 2007, there has been a total regeneration of the domaine – low yields, a strict form of lutte raisonée, no herbicides, manual working of the soils and a total upgrading of the vineyards and a new winery – and a resultant quantum leap in quality. In terms of winemaking, after a rigorous selection, the grapes are almost always destemmed and undergo a cold maceration of about a week, prior to a long fermentation – Damien’s cellars are cold and fermentation and malolactic are often prolonged. The wines are matured in barrel for between 11-18 months and bottled without fining or filtration.