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With 10 ha in the combe of Pernand-Vergelesses, Luc and his sister Lise present the best facet of Burgundy: organic viticulture thought out in the respect of the viticultural tradition (manual harvest in wicker baskets, natural yeasts, vinification 30% to 50% in whole bunches, etc. ) with the tools and achievements of today's oenology (sorting on a vibrating table, precise sulphiting of the harvest, pre-fermentation maceration, etc.) and above all, prices that are the opposite of the prevailing speculation.

Their whites and reds are models where style, balance and aromatic purity are paramount.

With 10 ha in the combe of Pernand-Vergelesses, Luc and his sister Lise present the best facet of Burgundy: organic viticulture thought out in the respect of the viticultural tradition (manual harvest in wicker baskets, natural yeasts, vinification 30% to 50% in whole bunches, etc. ) with the tools and achievements of today's oenology (sorting on a vibrating table, precise sulphiting of the harvest, pre-fermentation maceration, etc.) and above all, prices that are the opposite of the prevailing speculation.

Their whites and reds are models where style, balance and aromatic purity are paramount.

With 10 ha in the combe of Pernand-Vergelesses, Luc and his sister Lise present the best facet of Burgundy: organic viticulture thought out in the respect of the viticultural tradition (manual harvest in wicker baskets, natural yeasts, vinification 30% to 50% in whole bunches, etc. ) with the tools and achievements of today's oenology (sorting on a vibrating table, precise sulphiting of the harvest, pre-fermentation maceration, etc.) and above all, prices that are the opposite of the prevailing speculation.

Their whites and reds are models where style, balance and aromatic purity are paramount.

With 10 ha in the combe of Pernand-Vergelesses, Luc and his sister Lise present the best facet of Burgundy: organic viticulture thought out in the respect of the viticultural tradition (manual harvest in wicker baskets, natural yeasts, vinification 30% to 50% in whole bunches, etc. ) with the tools and achievements of today's oenology (sorting on a vibrating table, precise sulphiting of the harvest, pre-fermentation maceration, etc.) and above all, prices that are the opposite of the prevailing speculation.

Their whites and reds are models where style, balance and aromatic purity are paramount.