Founded by Philippe Pernot (grandson of legendary winemaker Paul Pernot) and his wife, Belicard, the winery released its first vintage (2008) in 2009. Paul Pernot is a master winemaker in the Puligny-Montrachet region, on par with Domaine Leflaive, whose wines have been used to entertain world leaders.

Unconventionally, Philippe did not follow in his grandfather's footsteps, choosing a name combining his wife's family name and his own surname to create a new style of Puligny wines. Production is limited to only 30,000 bottles annually, maintaining a small, family-run operation.

The winery was established on a prime plot of land gifted by Paul Pernot, combined with his wife's family inheritance. The average age of the vineyard vines is 70 years, laying a solid foundation for high quality.

Region

Core appellation: Located in the village of Puligny-Montrachet in the Côte de Beaune, Burgundy, a top global dry white wine region characterized by limestone clay soils that impart a distinct minerality and concentration to the wines.

Plot Distribution: The 6-hectare vineyard is scattered across 8 smaller plots within the village of Puligny-Montrachet, encompassing Premier Cru vineyards such as Les Perrières, Champs Gains, and Champ Canet, as well as village and regional (Bourgogne) vineyards, and a small number of old Meursault vineyards.

Microclimate Advantages: Located in the heart of the Côte d'Or, at an altitude of 250-300 meters, with moderate slopes, ample sunshine, excellent drainage, and significant diurnal temperature variation, the vineyards are well-suited to developing flavors and retaining crisp acidity.

Grape Varieties: 100% Chardonnay, with a small amount of Aligoté used for the old vine Aligoté wines.

Hand-cultivated, herbicide-free, with regular plowing to promote deep root development, heavy bud and leaf thinning to control yield (approximately 35-40 hl/ha), increasing fruit concentration, hand-harvesting and picking earlier than neighboring wineries to preserve fresh acidity. Older vine plots (such as Les Houlières, planted in 1978) undergo even more meticulous pruning and maintenance.

Gentle pressing, low-temperature settling for clarification, and the first press (Cuvée) used for all wines.

Full barrel fermentation and aging: 1/3 new barrels, 2/3 old barrels (2-3 years), slow fermentation at a controlled temperature of 18-20°C, short maceration time to preserve fruit aromas and purity.

Maloid-malolactic fermentation occurs naturally in the barrels, increasing roundness.

Aging period: 12-18 months (12 months for village wines, 15 months for Premier Cru, 18 months for Grand Cru), lightly filtered or unfiltered before bottling to retain the terroir.

Extremely low sulfur dioxide usage reflects a natural style.

The French winegrower magazine Vigneron featured Philippe Pernot in a special interview, highlighting his meticulous attention to detail from the vineyard to the cellar, a testament to his dedication to his craft.