Originally from the Loire, Jérôme worked for eight years in the cheese industry. Then, after harvesting for a couple of years at Domaine Alain Burguet in Gevrey-Chambertin, he became inspired and motivated to embark on his own estate project, and so enrolled at the wine institute in Beaune. In 2002, he bought his first vineyard plot (a miniscule 0.05 hectares!) and carried out his own vinification that September. Since then, Jérôme has expanded the holdings to five hectares of mostly very old vines in the Côte de Nuits, and harvests every year with a group of well-trained friends.
Vinification takes place in a small winery at Jérôme’s home, and his philosophy is centered on a desire to bring out the best in his estate’s terroir. Organic viticulture is used in 70% of the vineyards and sustainable viticulture in 30%, and soils are worked by plough to avoid the use of pesticides. Absolutely no adjustments are made in the cellar, and Jerôme bottles with minimal sulfur addition.