Emmanuel Giboulot is an unusual creature in Burgundy. He used to want to be an actor before he started the complex task of creating a totally new domaine in Burgundy, not something you often see these days. Of course purchasing land in Burgundy was (and still is) eye-wateringly expensive, so Emmanuel started with less than 1ha of his father's land, which at the time was mostly planted with other crops. Since then, he has been carefully adding one parcel at a time and now has 10 ha spread over Côte Chalonnaise and Hauts-Côtes de Nuits in Beaune. Emmanuel was lucky enough that his father had been working the land organically since the 1970's,and in 1996 he converted the already organic land to biodyamic. In the winery Emmaunel prefers a hands-off approach, aiming for minimal SO2 additions and use of indgenous yeasts. The whites ferment in old oak casks whilst the reds are fermnted in stainless steel. They are then aged in old casks between 10-20 months.