Patrick Piuze- a Montreal native- took the region by storm when he arrived over a decade ago. He worked for Leflaive, Jean-Marc Brocard and Jean-Marie Guffens before starting his own label in 2008, and has very quickly come to be counted among the legendary names of the region. Piuze works with purchased fruit, and his great relationships with the growers of Chablis have allowed him access to choice parcels in all of the great sites

While 90% of Chablis is machine-harvested, he harvests everything by hand, a paramount factor in the quality of his wines. He uses a vertical press because he likes the initial blast of oxygen for the wines in hopes of preventing pre-mox later, a way of thinking also espoused by Jean-Marc Roulot. While most vintners make one blended cuvée from mixed sites for their villages wine, Patrick obsessively crafts no fewer than eight different villages-level wines, each giving a distinctive expression of terroir.

In the cellar, fermentations are spontaneous and go at their own pace. The village level "Terroir" series wines are fermented and aged mostly in old stainless steel tanks that are not temperature controlled. Premier Cru and Grand Cru wines are fermented and aged in used barrels for ten months. All wines go through malo naturally. In some years, fermentations finish after two and a half weeks and in others, they last three months. The village level wines are bottled in the spring and 1er Cru and Grand Cru wines are bottled in July. All wines are bottled with a very gentle clay filtration.