Ben was born in 1975 in Beaune, not to a vigneron family, yet decided in his teens that wine was what he wanted to do. After his enology studies, he worked at Cos d'Estournel in Bordeaux, Domaine Drouhin in Oregon, Louis Jadot in Beaune, and Comte Armand in Pommard, where he was named technical director and manager at the age of 24. In 2007, he founded his own domaine and négoce.

With eight hectares, Ben farms just under a third of his production. Though he worked organically and biodynamically from the beginning, it took him several years to apply for organic certification, which came in 2016.  From his first vintage, he built strong relationships with growers in the Côte d’Or that share his values: respect for the soil, organic viticulture, and careful attention given to each vine. 

Each harvest is different, each tank requires a tailor-made approach. Maceration is fairly long, followed by gentle pressing, before finishing fermentation in tank. Aging in a traditional Burgundian barrel, larger wooden cask, amphoras or wine globe: each format is chosen for what it can both bring to and reveal in the wine without ever masking the identity of the terroir. The texture, aromas and flavors they find help to dictate their choices. The team tastes, analyses, discusses, tests, and then adjusts as needed. There is no recipe, just constant attention as each wine evolves.