Domaine Buisson Battault

François Buisson learned the trade from his father, an experienced winegrower since 1945. He learned it from his father, Buisson Battault is a real family winery. From 1985 to 2003, father and son formed a perfect pairing. In 1991, François took over as the estate's manager, and in 2003, his father passed away.

In 2005, the entire estate moved into the former house of François's grandparents, which was once a famous mustard factory from 1870 to 1939. This move allowed for investments in equipment for the reception of the harvest and vinification.

François uses organic fertilizers such as humus and avoids weed-killers. He tries as much as possible to do organic winemaking.

François's objective is to express the terroir in the wine as much as possible, without making it too austere. The wines must be pleasant when young and mature well. They are matured with a maximum of lees to nourish them, give them substance, and ensure that they mature well. They are kept in oak barrels for twelve months (with 20% new barrels) and then six months in vats for the great appellations. François also relies on the movements of the moon (biodynamic farming) for the different stages of the vineyard and the cellar.

The estate produces four 'villages': Beaune, Puligny, Pommard and Meursault and four Meursault 1er Cru 'appellations': Les Charmes, Les Genevrières, Les Gouttes d'Or and Les Porusots. The estate also produces some Burgundy 'appellations' such as Chardonnay, Aligoté, or Pinot Noir.