Ben takes a domaine philosophy, focused on establishing and maintaining contracts with growers who work for top quality vines and fruit rather than seeking prestigious appellations. Ben and his team carefully guide the vineyard work, for the most part carried out by the owners. Vines are plowed and are at least lutte raisonnée, while many are organic or biodynamic. When Ben deems necessary, his team carries out green harvest themselves. All vines are harvested by Ben’s team and grapes are sorted at the winery in Beaune. Ben’s cuverie is fit with state of the art equipment. The fruit here is from five hectares of “true” Morgeot, inside the large Morgeot Premier Cru vineyard that sits around the ruins of the old abbey. The soils are of deeper clay over a limestone bedrock and red and white wines are permitted. Ben ages this classically in 228-litre barriques, with low SO2 for more oxidative ageing to enhance the wine’s profound and opulent style.