Jacques established his estate in the early 1980s, supported by Nathalie from 1987. Anthony joined them at the end of 2012, further solidifying the estate's spirit. They now cultivate 12 hectares of beautiful terroir between the Vergisson and Solutré rocks. Committed to respecting the soil and the environment for over 20 years, the estate formalized its philosophy by beginning its organic certification process with the 2020 vintage.

All vineyard work is carried out with respect for the plant and the soil, and is most often done by hand. For many years, treatments have been carefully managed, using sulfur, and no insecticides are used. The harvest is exclusively manual, following a careful assessment of ripeness to preserve the best balance.

The grapes are then pressed using a pneumatic press. Once settled, the juice is transferred to oak barrels or cylindrical tanks for the cuvée en crèches, where alcoholic and malolactic fermentations take place. The wines are then aged for a minimum of 10 months on their fine lees, with bâtonnage (lees stirring) approximately once a week to keep the lees suspended and contribute richness and finesse.