Pierre Laurent knew he would become a winemaker since he was 15 years old, growing up in the rolling hills of the Hautes Côtes de Nuits. After finishing his studies in both Burgundy and in the Beaujolais, he set his sights on the United States, where a six-month internship in Washington State widened his view of winemaking forever. In 2001, after a four-year tenure working for David Duban in Burgundy, Pierre ventured out to buy the first seven hectares of what would become a 15-hectare estate. He farms Chardonnay and Pinot Noir on the clay and limestone hills of the Hautes Côtes in Chevannes, L’Etang-Vergy, Bévy, and Villers-la-Faye and incorporates sustainable practices into his methodology.
In the cellar, Pierre sticks to traditional, natural vinifications, an approach that serves him well in making his wonderfully dry and balanced Crémant de Bourgogne. After being aged on its lees in bottle for a minimum of nine months, the crémant achieves a creamy texture that highlights its crisp notes of apple and peach as well as the bright minerality of its terroir.