Patrick Piuze, originally of Montreal (not all winemakers working in France are French), worked for some of the greats like Leflaive, Jean-Marc Brocard and Jean-Marie Guffens before starting his own label in 2008. It may be from Guffens that he picked up some of his iconoclastic ways like hand picking his sourced fruit and fermenting the wines spontaneously. The Montmains fruit comes from all three subclimates of Montmains: Butteaux, Forets, and Montmains. He gets fruit from a half a hectare and this wine tends to be the most austere of the three as there is very little topsoil and the vines grow right on the bedrock.