Since the 1970s, my father Paul Giboulot, a pioneer of organic viticulture, turned his attention to organic viticulture. towards the work of vines in biology. He defended – before fashions – plowing, composting, the use of materials that respect soil life and biodiversity, and in the cellar "farming" soft » for an expression without artifice of each plot (climate).

Fallen in the cauldron of organics since I was a minot (“small” in Burgundian patois) and inspired by by the values and common sense of this peasant heritage, I settled in in 1985 and of course made the immediate choice of organic production. Indeed, what could be more natural? In 1996, the entire estate was biodynamic. Today, I produce on 12 hectares including 5.30 hectares in Côte de Beaune blanc in three localities: Grande Châtelaine, Les Pierres Blanches and La Combe d’Eve. And then of course, Saint-Romain and the Hautes Côtes de Nuits, Rully Premier cru « The Maid » and also, the last one on the estate which has all the makings of a big one... at the bottom of the hillsides, Les Terres Burgondes, an IGP replanted with Pinot Noir, Pinot Beurrot and Chardonnay.

Purity, because that’s how I love and will always love wines. Without deviation, straight in their glasses, with the fruit and/or minerality of the wine. who expresses himself without artifice. This is why I choose to limit the use of wood, particularly new barrels. Character The winegrower has character, the vine has it too. Each plot is different, its orientation, its planting method, the proximity of the land. with the forest or the water, the soils of course, the age of the vine….

And above all, the character of the vintage, hot or cold year, early or late, date of flowering and harvest. Large or modest; All terroirs and vintages are important and must be respected. so that the wine speaks with its temperament and tells beautiful stories, different each time. Typicity In viticulture less equals more. That is to say, the less we disrupt the natural functioning of soils, their regeneration by micro-organisms, the less we intervene in the chain of biodiversity. and the more we move towards wines which express the truth and complexity of their lands. It’s the paradox of organic… fewer interventions that blur the lines and more authenticity.