One of the wines they make through their expertise and minimal intervention is Domaine Bruno Clair Gevrey-Chambertin, a single-variety Pinot Noir from vineyards planted on Jurassic limestone soils in the AOC Gevrey-Chambertin/Côte-d'Or, the region with the highest concentration of Grands Crus reds. The vines are cultivated using organic agriculture and the grapes are harvested and selected by hand. Then in the winery, the grapes are partially destemmed before fermenting in wooden vats using native yeasts for 14 to 21 days. Finally, the wine is transferred to French oak barrels, 20-50% of which are new, where it spends 12 months before bottling.
