Bernard Baudry founded his eponymous estate in the early 1980's with a couple inherited hectares. After graduating from the Lycée de Beaune, he quickly rose to prominence in the appellation for precise, textured Chinon. Today, his son Matthieu, who has been making wine with his father since 2000, has taken over as head vigneron. Over the years, the father and son team's fascination with Chinon's diverse terroirs have led them to expand the estate to its current 32 hectares of vineyards.

The vineyards are located on varied terroirs of gravel in the plain, limestone clay on coteau, and sandy limestone plateaus. This diversity offers the possibility of applying piecemeal winemaking, meaning that they harvest and vinify grapes from each plot separately. The vineyard has always been maintained according to environmentally friendly methods and has conducted organic farming since 2006.

The grapes grown are primarily Cabernet Franc (90%) along with a small production of Chenin Blanc (about 10%). The grapes are harvested 100% manually before being sent by gravity into vats, where a slight sulphiting is performed. All the different terroirs are separated in vats made of crude cement, wood and stainless steel. The fermentation is natural and lasts between 8 and 20 days depending on the wealth of grape juice; interventions are limited to simple pumping. Aging takes place in unlined cement vats for the most soft wines, in oak barrels for more structured wines. Bottling is done without filtration except for rosé wine, white wine and Les Granges.