This winery, owned by the Vallet family, represents everything that we are proud to be associated with; attention to detail, careful selection of the best grapes and above all a passion for making superb wines. Three generations of the family are involved - Louis Vallet (who is Pierre Bouree's nephew), his sons Bernard and Jean-Christophe and grandson Louis Henry. All Pierre Bouree wines are vinified in their cuverie in Chambolle Musigny and then matured in their cellars at Gevrey Chambertin.

The Vallets source only the best quality Chardonnay grapes from Auxey-Duresses in the Côte de Beaune. Traditional practices have remained relatively unchanged both in the vineyard and cellar since the company was founded in 1864.

One of a handful of producers in the Cote d'Or who continue to use ultra-traditional winemaking techniques, the family took a decision, from the 2000 vintage, to completely control the vinification of their white wines and with marvellous results. No artificial yeasts are used, and regular batonnage to stir up fine lees followed by a minimum barrel-ageing period of 18 months ensures the production of fine, rich and elegant whites.

Auxey-Duresses goes extremely well with baked fish, charcuterie and poultry in creamy sauces.