Henry steadily weaned his vines onto organic cultivation, with the simple aim of ensuring the finest constitution and quality of the grapes. He decreased yields to drastically low levels in order to strengthen and reinvigorate the plants.

During harvest, meticulous attention is paid to the sorting of the fruit in the vineyard, so only the healthiest, ripest grapes reach the winery. Even so, the arriving grapes are re-checked before they are tipped, whole and complete with stems, into traditional oak vats . No sulphur is added as the Domaine prefers to retain the widest possible range of wild yeasts, permitting the “terroirs” the expression of their fullest power and richness. after fermentation, the wines remain on their original clean, fresh lees. This protects them from oxidation and endows them with wholesome flavor. Sometimes, by this method, certain darker pigments are not absorbed into the wine and the wines are of a lighter “rosehip” colour; the traditional PINOT NOIR hue. The signature of these wines is their aroma and perfume. Ripe, cleanly vinified PINOT NOIR from the most esteemed sites in Burgundy yielding stunning scents, redolent of peonies, wild roses, violets, cinnamon or truffles.