Our wines

Located on a hillside with a south-east exposure, this one-hectare parcel lies on predominantly limestone soil, enhanced by a harmonious balance of silt, sand, and clay.

The name “Teurons” or “Theurons” is thought to derive from the Latin Turno, meaning “small elevation of land,” a topographical feature that is indeed characteristic of this lieu-dit.

Deep in color, this wine stands out for its complexity and power while maintaining a fine sense of balance. It pairs beautifully with œufs en meurette, stewed meats, feathered game, and pressed-curd cheeses such as Cîteaux, Saint-Nectaire, or Reblochon.

Covering an area of 1.27 hectares, this parcel is located mid-slope with a south-east exposure.
Its soil shows a well-balanced composition of limestone, silt, and clay.

The name is said to have been given by a former owner: a 13th-century canon, Johannis Bressand. This climat is also found in Aloxe-Corton where, according to legend, three elderly sisters from Bresse are said to have acquired the parcels.

The wines display great finesse, revealing on the palate a pure, dense texture with a pronounced velvety character.
Roasted meats, and even certain fish (such as roasted monkfish wrapped in bacon), as well as cheeses like Cîteaux, Saint-Nectaire, or Reblochon, make excellent pairings.

This 67-are parcel is located on the upper part of the hillside, with a south-east exposure.
It benefits from limestone soils combined with silt, sand, and clay.

This climat extends across the communes of Beaune and Savigny.
The name is thought to originate from the Marcomanni (from the Latin Marcomani, meaning “men of the frontier”), a western Germanic tribe attested until the 4th century. This type of Germanic formation is common in the region following the Frankish invasions, particularly in the names of rivers around Beaune. The toponym appears in medieval sources as Marconain in 1270 and later as Marconnay in 1294, indicating that a watercourse once rose in this lieu-dit.

This wine stands out for its power and aromatic complexity.
It pairs perfectly with veal paupiettes with mushrooms, dishes in sauce, feathered game, and pressed-curd cheeses such as Cîteaux, Saint-Nectaire, and Reblochon.

Covering an area of 1.27 hectares, the vines are located at the foot of the hillside. They benefit from soils composed mainly of clay and silt.

Archaeological remains, such as fragments of pottery, have been discovered in this climat, revealing the presence of a farm during the Gallo-Roman period. Long left uncultivated, the site was later replanted and named “Cent-Vignes,” as a parcel planted with vines could hardly be called otherwise.

The red wines stand out for their deep color and the finesse of their aromas, while remaining complex on the palate with a pleasant softness. They pair perfectly with red or white meats, as well as cheeses such as Cîteaux or Brillat-Savarin.

The Greeks called holly agria (“wild plant”), a term later transformed by the Romans into agrifolium or aquifolium. This parcel is said to have taken its name from the thorny vegetation that covered it prior to being planted.

Adjacent to the famous Clos des Mouches, mid-slope, our Aigrots parcel faces east.
This climat, with its stony soil rich in silt and clay, is one of our two parcels where Pinot Noir and Chardonnay grow side by side.

The red wines (0.75 ha) are vibrant and fruit-driven, full-bodied and generous, and are best enjoyed with grilled red meats or meats in sauce.

The Greeks called holly agria (“wild plant”), a term later transformed by the Romans into agrifolium or aquifolium. This parcel is said to have taken its name from the thorny vegetation that once covered it before being planted.

Adjacent to the famous Clos des Mouches, mid-slope, our Aigrots parcel faces east.
This climat, with its stony soil rich in silt and clay, is one of our two parcels where Pinot Noir and Chardonnay grow side by side.

The white wines (0.25 ha) are fresh, taut, and well-balanced. They are best enjoyed with shellfish, fish, or Comté cheese.

It is one of the emblematic climats of the Beaune appellation. The name “Grèves” comes from the nature of the soils, which are light and stony.

The smallest of our Premier Cru parcels, Grèves covers an area of 12 ares and is located at the foot of the hillside.
The red wines from this climat are refined, both in their fruit-driven aromas and on the palate.

Beaune Grèves pairs perfectly with red meats or a wild mushroom quiche.

Once owned by a certain Mr. Bataille, this vineyard lies alongside the former road linking Beaune to Vergy, which explains the name Vergelesses (or Vergelosses in 830).

Clos de la Bataillère was already highly renowned in the 19th century. In 1855, Jules Lavalle, a botanist and naturalist and a pioneer of the classification of Burgundy climats, noted that La Bataillère ranked among the most highly regarded climats, describing it as a “tête de cuvée.”

Covering 1.87 hectares, the estate’s largest parcel benefits from an ideal south to south-east exposure.
Planted predominantly with Chardonnay over 1.30 hectares, it nonetheless retains, on the northern part of the clos, 0.5 hectares of old-vine Pinot Noir, bearing witness to the historical heritage of this unique site.
The soil is mainly composed of limestone and sand.

This white wine is characterized by its balance and energy, as well as its length and elegance. It pairs perfectly with poultry in a cream sauce or scallops with lemon butter.

A distinctive feature of the estate, this parcel is the only one within our mosaic of Beaune terroirs to be classified as a Village appellation, while all the others are Premier Crus.

Covering an area of 10 ares, it is located on the upper part of the hillside, just above the Marconnets. It will charm you with its finesse and elegance and pairs perfectly with cured meats and grilled meats.

A climat located within the Pommard Village appellation, “La Rue au Port” means “passage.” In 1955, historian Augustin Collot wrote: “La Rue au Port clearly seems to indicate the route that carts and wagons had to follow without paying a toll.”

This small parcel, covering 30 ares, is situated at the foot of the hillside. Its soil is rich in silt, clay, and sand.
Its production is characteristic of the Pommard appellation: vibrant, dense red wines that pair beautifully with dishes in sauce, large game, and cheeses such as Époisses or Ami de Chambertin.

Located west of Meursault, Auxey-Duresses, with its hamlets of Petit-Auxey and Melin, is undoubtedly one of the sanctuaries of Celtic and Gallo-Roman viticulture in Burgundy.

Its clay-limestone soil, rich in marl, produces a white wine that is both taut and fleshy.
It pairs perfectly with shrimp in a spicy sauce, seafood gratins, as well as with the Gruyère family of cheeses, blue cheeses, and certain goat’s cheeses.