Our estate covers about 22 hectares of vineyards, some wines like Echezeaux, Aloxe, Ladoix, Nuit-Saint-Georges and the rest, 80% in regional appellations like the Hautes Côtes. Our history is viscerally related to that of "Hautes-Côtes". After a discreet beginning, the estate developed after the birth of this appellation in 1961. Several generations of winemakers have built our property. One after the other, they knew how to work the vine and put its fruit in value. Claire Naudin took over the Domaine Naudin Ferrand in 1994 to put its mark on it. Resolutely adept at sustainable viticulture, integrated production, she refuses standardization and prefers an artisanal approach to sustainable viticulture, with minimal interventionism. Its wines of Burgundy tradition, wines of emotion, but also wines of future, take into account the carbon footprint. A woman farmer, passionate mother, she wants to transmit her heritage for our greatest pleasure. We use so-called biological methods (sexual confusion, Bacillus Thurengiensis or "BT" ...) and products that all respect the auxiliary fauna. Some parcels are treated only with BIO labeled products. We are also committed to taking care of people in the field who perform the treatments as well as people working in the vineyards and thus exposed to these treatments. In this we satisfy many criteria of integrated production. We are not organic: we use organic methods as often as possible, but we do not want to be labeled organic. Indeed, we absolutely want to remain free of our choices. Some synthetic molecules can be very effective at very low doses and have low persistence. They can help, sometimes, save a crop. We want to be able to use it if necessary. In 1999 we made a first vinification in red, without addition of S02. Currently many vintages are vinified as well, in full harvest. And in general, considering that the quality of the grapes produced has improved, in connection with the way we work the vine, we have reduced the doses of sulphites in red as in white. Obviously this is based in particular on a draconian sorting (except the exceptional years like 2005): it is to put in vat 100% of grapes healthy and ripe. Small imperfections should be eliminated as much as possible (wilted, rotten or underripe berries). Finally this point which can appear as a point of detail, is a fundamental step. And the result is also fundamentally different from an organoleptic point of view. A whole ensemble that fully corresponds to us ... We do not use yeasts, enzymes or tannins. For us, these legal devices are only there to palliate a weakness of the raw material. This potential weakness reflects imperfections in the vineyard. And we prefer the process of improving the grapes, rather than compensating for deficiencies in the winery. This same reasoning led us to choose not to acidify.