Now run by the fifth generation, this 11-hectare family estate owns nearly half of the Chapelle-Chambertin and Clos-de-Bèze Grands Crus, but also a large one-hectare plot in Chambertin. Nothing less. The property was founded by Pierre's great-great-grandfather, Julien, and has never been divided. Pierre Damoy succeeded his uncle, Jacques, in 1992. The estate is also an important source of grapes for certain Beaune négociants who have fixed areas reserved for them on long-term contracts. He also buys grapes for certain appellations that are not classified as Grand Cru, such as Fixin Mogottes.A man of character, secretive and discreet, passionate about rare plants and agriculture in all its forms, Pierre Damoy has a background in agricultural research. And despite the use of numerous organic treatments on the estate, he is not satisfied with what he considers to be the "excessive dependence" of organic viticulture on copper compounds, which always end up in the soil, even though they are approved for "organic" treatments in the form of Bordeaux mixture. As a true man of the field, with good farming sense, he claims respect for his land and a sustainable, perennial culture. His soils are ploughed and no herbicides or pesticides are used in the vineyards. It must also be said that in addition to the terroirs, the very old vines are the other treasure of the estate, with the majority of them planted at the beginning of the 1920s by his great-grandfather. When he talks about his young vines, he means those less than 50 years old! For his fermentations, he vats the grapes sometimes in whole bunches, sometimes destemmed, the nature of the harvest varying the cursor between these extremes. He also uses sulphur sparingly during the long maturing process. A fan of deep, gravelly wines, Pierre Damoy's main aim is to make dense, earthy wines that are revealed by time. This does not mean that he over-extracts, but his practices in terms of vatting and ageing and these indications should allow you to understand that ideally, you should open the two Burgundies after 3 years, the Fixin after 5 years, the Gevrey after 7 years, and the cult Clos Tamisot after at least ten years, in order to grasp all their nuances. In short, you must take your time!