Yields are limited to 30 to 45 hl/ha. No chemical fertilizers are used, the soil is turned to promote diversity and health. All grapes are harvested by hand and vinified at the domaine in Gevrey-Chambertin. Grapes are de-stemmed most years. The must is cold soaked for 3 to 5 days to best extract color and aroma from the grapes. Fermentation is 100% natural and lasts for 18 to 21 days in enameled and stainless steel cuve. Punching down of the cap occurs twice daily. Maximum 30% new oak barrels are used to age the wine. Wines are aged for 16 to 18 months depending on the vintage. Wine are bottled at the domaine with no fining or filtering.
"When a little parcel of Perrières was for sale in 2006, Pierre Boillot hedged his offer by proposing a parcel of his Volnay vines to the seller. Despite a series of unlikely events involving a committee of proud Puligny residents who clamored to protect the parcel from an “outsider,” Pierre’s offer turned out to be too good to pass up, and he acquired the vines. This white is a rare pearl: floral on the nose, with volume and roundness on the palate, and a long, long finish." - Kermit Lynch Wine Merchant