In 1175, this village was named Puliniacum (by the abbey of Maizières), stemming from the old French term "pol", or "basin/water". The village of Puligny was built on a groundwater outcropping, which explains why its cellars are not very deep. Puligny wines often reveal clear colors with bright hues of light green and fine, minerally aromas that combine with white flowers and a light, elegant texture. Our Puligny-Montrachet is rather unique because three-quarters of the bottling comes from a 1.1 hectares parcel situated in the Puligny Premier Cru "Les Chalumeaux" that was declassified by INAO when it was replanted in 1975 because the former owner brought in 20 centimeters of topsoil from elsewhere. This is prohibited by INAO's regulations. Since then, the combination of erosion and biodynamic farming have made the vines' roots dive deeper to the original terroir. This gives our Puligny-Montrachet a density and an unusual complexity for a village wine that places it somewhere between a very good village wine and a Premier Cru. This is the only Puligny-Montrachet village vineyard to sit mid-slope, amidst the Premier Crus. The two other parcels that complete this wine are located in "Levron" and "Baudrières-Nosroy" and compose another 0.38 hectare. The wines, the style Our wines are known for their great aromatic purity. We always favor balance and elegance over power and extraction. The wines are classic expressions of Burgundy, of their appellations in general and of their specific terroirs in particular. The farming methods we use contribute to this individual style, and our winemaking methods aim to avoid excessive outside influences in order to bring out the equilibrium that can be found naturally in Burgundian terroir. All our fruit is hand-harvested. Thanks to pneumatic presses, we can calibrate our presses to fit the quality of the grapes and the profile of the vintage. After a light settling, the musts are placed mostly in 600-liter barrels as well as in 228-liter barrels, where the alcoholic and malolactic fermentations take place. We use approximately five to twenty percent new casks primarily made from Allier wood that sees a long yet light toasting. The first racking occurs after about one year of wood aging, after which begins the second, four- to six-month phase in stainless steel, which preserves the wine's freshness and tension. We finish the aging with a light fining followed by a similarly light and respectful filtration before bottling.